An easy and delicious curry from Keith Floyd’s ” Floyd on Oz”.
Heat the oil in a wok, add the curry paste and spices and stir fry for 1-2 minutes.
Pour in 4 fl oz of the coconut milk and reduce the heat. Add the chicken and stir slowly until the curry paste and spices are well blended.
Add the remaining coconut milk then stir in the sugar, fish sauce and lime leaves if using. Bring to the boil then simmer for a few minutes .
Add the peanut butter and salt and simmer for 20 minutes more.
Garnish with basil leaves and serve with rice.