- 1/2 t cumin seeds
- 1/2 t coriander seeds
- 1/4 C unsalted peanuts
- 1/4 C red curry paste
- 1 lb boneless chicken pieces
- 1 t fish sauce
- 1 can full-fat coconut milk
- Handful of keffir lime leaves
- 2 t brown sugar
- Small red or green bell pepper, thinly sliced
- Thai basil, thinly sliced
Toast the seeds in a large skillet for about a minute, until they become fragrant. Allow to cool slightly, then grind them with the peanuts. Remove to a bowl and mix in the curry paste.
Slice the chicken and mix it with the fish sauce in a medium bowl.
Spoon off the coconut cream from the can (do not shake it!) and cook in the same pan for a half a minute. Stir in the curry mixture and cook for about 3 minutes, until it starts to thicken and separate. Add the lime leaves, sugar, sliced pepper, and the rest of the coconut milk and cook until the sauce starts to thicken. Stir in the chicken and simmer until it’s cooked, up to 5 minutes.
Garnish with basil and serve with rice.