Thai Curry Chicken

Chicken breast / thigh, sliced.
Coconut milk 1 can
Thai Red Curry Paste 1/2 Can
Chicken Stock 1 cup (optional)
Onion 1, finely chopped
Potato 3-5, depending on size, chopped
Basil leaves, 1/2 tablespoon
Brown Sugar, 1/2 tablespoon
Salt, lemon juice for seasoning

1. Heat the coconut milk in a pot, until it's seperated into coloured oil and coconut solids.
2. Stir in the curry paste and the optinal chicken stock.
3. In a seperate pan stir fry the potato for 5 min, then add to the curry mixture.
4. Stiry fry the chicken and onion for 5 min, add to curry mixture
5. Add basil leaves and brown sugar, cook until the potato is soft and chicken is fully cooked.
6. Season with salt and lemon juice.

*在"秘密基地"買的泰式紅咖喱醬及椰奶特別可口，今次忘了拍照(也忘了牌子名)，下次會照了相放上來供諸同好。