Thai Red Curry Chicken

• 1 2/3 cup coconut milk DIVIDED
• 1/4 cup red curry paste
• 1 cup chicken or vegetable broth
• 2 Tbsp Thai palm sugar or light brown sugar
• 1 tsp fish sauce
• 1 lb boneless, skinless chicken thighs, cut into bite-sized strips
• 2 stalks lemongrass, tender inner part of bottom third only, bruised
• 6 kaffir lime leaves (or 1 tsp finely grated lime zest)
• 1/2 cup Thai basil leaves
• 1 1/2 cups white rice
• water for rice

Start rice in rice cooker.

Heat 1/2 cup of the coconut milk in a small saucepan over medium-high heat. Cook, stirring constantly, until it reduces by about half and thickens considerably and begins to separate (about 5 minutes). Mix in the curry paste and cook for an additional minute.

Pour in the remaining (1 cup + 2 Tbsp + 2 tsp) coconut milk, broth, sugar, fish sauce, chicken, lemongrass, and kaffir lime leaves. Bring to a boil. Lower the heat to simmer for 3-5 minutes, until the chicken is cooked. Taste the sauce and adjust seasoning with fish sauce, salt, and/or sugar.

Stir in the basil leaves, remove from the heat and serve.

Makes 6 servings.