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Ingredients

• 1 cup coconut cream
• 1 Tbsp curry paste of your choice 
• 4 oz bite-size Chicken thigh, beef /Tofu(V)
• 1 cup Water, chicken stock or veg broth (V)
• 1 Tbsp melted palm sugar 
• 1 Tbsp fish sauce (GF) OR Soy sauce (V)
• 5 kaffir lime leaves, julienne
• ½ cup Thai basil leaves (Do not use Italian basil)
• 1 spur chilies
• ½ cup Veg (Cherry tomato for red, Bamboo shoot for green, Potato for Massamun)
• Only for Massaman curry: Add one tbsp of tamarind and one tbsp of crushed peanut 

Instruction

1. On the stove,
2. Add the coconut cream 1/4 cup. Slow cook until the oil separates from the coconut cream. (Very important for a good curry)
3. Add curry paste and sauté, stirring over medium heat for about 2 minutes until aromatic. If the paste sticks to the bottom of the pan, you can deglaze it with a bit of coconut milk. 
4. Add meat and stir to mix with the paste. 
5. Add coconut cream slowly until finished. 
6. Add julienne kaffir lime leaves, palm sugar, and fish sauce or soy sauce (V). 
7. Add chicken or tofu (V)
8. Add vegetable (Bamboo shoot for green curry, Potato for yellow curry, cherry tomato for Red curry)
9. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork-tender. 
10. Season with Sugar, Fish sauce or Salt/soy sauce for veg until you like it.
11. Stir in Thai basil and spur chilies
12. Serve on jasmine rice.

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