Thai Coconut Chicken And Rice - cooking recipe

Ingredients

4 boneless skinless chicken breast halves, sliced into thin strips
1 (13 1/2 ounce) can coconut milk
1/2 cup chicken broth
2 -3 tablespoons fish stock
2 tablespoons brown sugar
1 -2 chicken bouillon cube
1/4 cup fresh basil leaf, chiffonade
1/2 cup frozen English peas
1/2 cup canned water chestnut
1/2 - 1 tablespoon Thai red curry paste
2 limes, quartered

Preparation

In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
Saute the chicken until cooked through.
Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
Serve over hot cooked basmati or white rice.
(I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime.