Thai Chicken Curry (For When You’re In A Hurry)

1. Wash the chicken cubes, rinse with vinegar to eliminate any pungent odors.
2. In a bowl, marinate the chicken cubes with red chili paste, Worcestershire sauce, fish sauce and garlic/ginger paste for 1 hour.
3. Take a skillet, heat chili oil on medium-high heat.
4. Add curry paste, whisk for about 30 seconds.
5. Pour in the coconut milk and whisk to combine.
6. Add marinated chicken with all the yummy juices, let boil once, then add the chicken bouillon (with the water) and lower the temperature. (Note: we like our curries with gravy, lots of it, so I opted to use 1/2 cup of water. If you like your curry thick, I’d use 1/2 cube of bouillon with 1/4 cup water.)
7. Let cook for 10 minutes or until chicken is tender.
8. Add mushrooms, green pepper and baby corn. Let curry simmer for 3 minutes till vegetables are cooked but still crispy.
9. Just before serving, garnish with basil leaves.
10. Serve over steamed rice and enjoy!