This Thai favorite packs a punch in both flavor and spice. For an authentic taste of Thai heat, simply double the amount of curry paste!

• 50g curry paste
• 4 tbsp vegetable oil
• 400ml (1 can) coconut milk
• 300g chicken, cooked

Fry curry paste and vegetable oil in saucepan over medium-high heat until fragrant.

Add 200ml (½ can) coconut milk to saucepan and whisk to emulsify. Raise heat to high and bring to boil.

Add chicken and return to boil. Slowly add remaining coconut milk while stirring to combine.

Optionally, garnish with minced kaffir lime leaves and fresh chilies. Serve as-is or over rice.