| Heat the oil in a frying pan to medium heat. Add the curry paste and stir fry for 1 minute. Add the chicken and brown on all sides.Now mix in the coconut milk, stock, peanuts, fish sauce and whole chillies. Bring to a simmer and add the sugar. Cover and leave for approx 15 mins, stirring occasionally and add water if becoming dry. Stir in the basil leaves and leave for a further 2 minutes or until the chicken is cooked through. |