- 100 grams chicken
- 1 Tablespoon red curry paste
- 250 grams coconut milk
- 50 grams carrot
- 1 baby corn
- 2 kaffir lime leaves
- 2 stems of sweet basil
- 1 tbsp. fish sauce
- 1 tsp. sugar
- Cut chicken into long, thin slices.
- Add half coconut milk in a pan and bring it to boil.
- Add curry paste and stir thoroughly.
- Add the chicken and cook in a short time with the medium heat.
- Add the rest of coconut milk and bring it to boil.
- Increase heat, add carrot, baby corn. Simmer until the meat is done and the veg is cooked. Add sugar, fish sauce to taste.
- Add sweet basil and kaffir lime leave and remove from heat.
