Thai Red Chicken Curry

Ingredients:

1 pound of chicken legs or breasts (I usually just use whatever is left over from the previous nights rotisserie chicken)

I tablespoon of red curry paste (Thai Kitchen)

3 medium potatoes, cubed

4 carrots, peeled and cut into 1 inch pieces

2 cloves of garlic

sweet thai basil (I have used regular before or not at all if I didn’t have any fresh basil

1 tablespoon of olive oil

1 can of coconut milk (Thai Kitchen 13.66 0z. can)

2-3 cups of water

salt and sugar

Directions:

Heat up oil in pan/wok, add garlic and curry paste. Cook for 30 seconds then add chicken and cook until chicken is almost done (or tear up rotisserie chicken and add to pan). Add water, carrots and potatoes and let simmer until carrots and potatoes are soft. Add coconut milk and let simmer for 2 minutes. Add sweet basil and turn off heat. Serve alone or with rice.