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Ingredients

• 14 oz. can coconut milk (I buy 'light')
• 2 tbsp. red curry paste (I've gone heavy-handed with this and it's totally okay!
• 1 lb. boneless, skinless chicken thighs, cut in 1" cubes
• 1 cup very thinly sliced carrots (make little matchsticks)
• 1/2 cup chicken stock
• 1 tbsp. fish sauce
• 2 tsp. palm or brown sugar
• 2 tsp.fresh lime juice or tamarind paste
• 4 lime leaves, center vein removed, shredded
• 1/2 cup fresh sweet Thai basil leaves
• 2 fresh red chilies, sliced

Description

I Love Thai Food And My Husband And I Often Order This Dish In Restaurants. I Came Across This Recipe In An Excellent Recipe Book Called "The Complete Book Of Thai Cooking" By Linda Stephen. I Find When I Make It At Home I Can Really Red

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