Instructions: Stir-fry the curry paste for a short while, until the mixture becomes aromatic, and a little oil is driven out of the paste by the cooking process. Add the chicken and stir-fry briefly, until it just begins to turn whitish.

Add the remaining ingredients, stir until it is heated through, and taste for flavor balance.

Serve with steamed Thai jasmine rice, and garnish with lime and basil leaves.

Comments: Unlike gai pad khing, which is cooked at smoking point, this dish is cooked at medium-high - any more heat and the vegetables will be destroyed.

As with gai pad khing this dish can also be made with pork or beef.

This is a good dish for those who dont like really hot food, as it can easily be prepared with less curry paste.

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