Tropical Thai Chicken Curry
1 (14oz) can of Coconut Milk, divided
2 Tbsp. plus 1 tsp. Red Curry Paste
2 Tbsp. Fish Sauce
1 Tbsp. Palm Sugar (or brown sugar)
4 Wild Lime Leaves (or juice from half a lime)
1/2 c. water
1 Lb. Boneless, Skinless Chicken Breast, sliced thin
1 c. Fresh Pineapple, chunked
1 Fresh Mango, peeled and diced
1/3 c. Fresh Basil Leaves, sliced
Heat half a can of coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming.
Add curry paste and stir to combine. Add fish sauce, sugar, and lime leaves* and let cook for one minute. Add remaining coconut milk and water.
Add chicken, pineapple, and mango to the curry and let cook for 2-3 minutes. Reduce heat to simmer and continue to cook for five minutes or until chicken is cooked through.
Remove from heat. Remove wild lime leaves* and stir in the sliced basil. Serve with jasmine rice.