Chicken Coconut Milk Curry

Ingredients

• 2 Tablespoon oil, divided
• 2 chicken breasts, cut into pieces
• 1/2 onion, chopped
• 1 to 2 tablespoons red curry paste
• 1/2 cup chicken stock
• 2 teaspoons fish sauce
• 2 Tablespoons brown sugar
• 1/4 cup fresh basil, chopped
• 1 (15 ounce) can coconut milk
• 1/4 cup parsley, chopped

Directions

1. Heat 1 tablespoon oil in a medium saucepan over medium-high heat.
2. Add chicken and 1/2 teaspoon Red curry paste and fry for 6 minutes, or until the chicken is cooked through.
3. Remove the chicken from the saucepan and set aside.
4. With the saucepan still over medium-high heat, add the remaining 1 Tablespoon of oil.
5. Add onion and 1/2 to 1 Tablespoon of the remaining Red Curry paste, depending on how spicy you like your curry.
6. Cook for about 5 minutes, until onion is tender and curry paste is fragrant.
7. Add chicken stock, fish sauce, and brown sugar and bring to a boil.
8. Reduce heat and add basil. Allow to simmer for 10 minutes.
9. Add coconut milk, bring back to a simmer.
10. Add the cooked chicken and again bring to a simmer.
11. Spoon curry into a serving dish and sprinkle with chopped parsley.
12. Serve with rice.