Chicken Curry with Coconut (Gang Gai)
- 600 g (1 ¼ lb) chicken fillet
- 400 ml (13 fl oz) coconut milk
- 100 ml (3 ½ fl oz) water
- 1 ts chili paste
- 1 tb fish sauce
- 2 tb sugar
- Thai basil
- 1 fresh red chili
- Slice chicken and chili.
- Heat coconut milk, water and chili paste in a pot and add chicken.
- Simmer for five minutes until the chicken is tender.
- Add fish sauce, sugar and the fresh red chili.
- Decorate with Thai basil and serve with rice.