Instructions: In a wok or skillet over medium heat, warm the coconut milk and add the curry paste, stirring briskly until it becomes aromatic. Discard any oil film that forms on the surface.

Add the chicken and stir-fry until it just begins to change color. Add the remaining ingredients, except the basil, and continue to stir-fry until the chicken is almost cooked through.

Finally, add half of the basil and stir briefly then transfer to a serving platter.

Dip remaining half of the basil in sweet chili sauce, and then fry it in hot oil until crispy, then use to garnish the curry.

Serve with either Thai jasmine rice or noodles.

Comments: This is an example of the popular "fried curry" style that produces a dry result. It blends equally well with rice or noodles.

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