1 cn Curry Paste 2 cn coconut milk 2 cdiced chicken breast 2 ea Potato, baking 1 pngarnish basil leaves 1 T olive oil
Red curry paste is milk, Green is hot. We used red and it was good.
Melt curry paste in olive oil. Melt down well and then add coconut milk. Add chicken and potatoes. Simmer on medium low until cooked.
Squirt fish sauce over to taste (omit if desired). Garnish with fresh basil.
Serve over rice.