(1 votes, average: 5 out of 5)
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Ingredients:

2 Tblspn Red Curry Paste
1 14 oz can coconut Milk
1 Tblspn Sugar
1 Tblspn Fish Sauce
1/4 cup Chicken stock
1/2 of a thinly sliced Red Bell Pepper
1/4 cup thinly sliced Red Onion
3/4 cup Fresh Basil Leaves
3/4 cup shredded, Cooked Chicken (one Breast, Sauteed)
Japanese Sticky Rice, cooked

Optional Ingredients:
1 tspn Fresh Ginger
Lime juice to taste
Bamboo Shoots

I use a rice cooker. However your cook your rice, start it first, as the rest doesn’t take long at all.

Heat the saucepan a bit; add Curry paste and 1/2 the Coconut Milk. Combine Thoroughly.

Add Red Onion and Red Bell Pepper. Bring to a gentle boil and simmer for 5 minutes.

Add the remaining Coconut Milk, sugar, Fish Sauce, 1/2 the Basil, and Chicken stock, bringing to a boil again.

Add Cooked Chicken, and the remaining Basil and heat through.

Serve immediately on the cooked rice.