Directions

• In a large soup pot turn the heat to medium high add oil until hot fry 3 tablespoon of curry paste, 1 tablespoon of lemongrass paste and star aniseeds until fragrant then add ¼ cup of coconut milk fry until the curry paste bubble then add chicken to it with 1 cup of water first
• Cook until the chicken no longer pink then add potato, carrot, long bean or bamboo shoot and the rest of coconut milk and the last 1 cup of water to it. Stir and cook for 3 minutes then add sugar, fish sauce, continue to cook until the vegetable are tender and the meat is cooked through, now add kaffir lime leaves turn the heat to low and cook for at least 15 minutes to combine all the flavor (curry is almost like stew the longer you cook it will taste batter. Add white onion cook for 2 minutes, taste and adjust your curry turn the heat off let it cool a bit then add basil leaves.