Summary

Ingredients

• 2 chicken breast fillet (s)
• 200 ml coconut milk
• 50 ml chicken broth
• 1 tablespoon curry paste (Thai panaeng curry paste)
• 0.75 tablespoon ¾ sugar
• 4 dashes fish sauce
• 1 chilli pepper (s), red
• lots basil (Thai basil)

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Instructions

1. Cut the chicken into thin slices. Cut the chilli pepper into oblique rings.
2. Bring the coconut milk to the boil in a very hot wok and stir the curry paste in it. Then add the chicken broth and bring to the boil again. Cook the meat in it for 3-4 minutes. Add the sugar, fish sauce, chilli pepper and basil. Bring to the boil again and serve immediately.
3. Serve with steamed rice.