• 800 g chicken breast
• 3 spoons red curry paste
• 500 ml coconut milk
• half stalk lemongrass (chopped)
• 2 tbsp grated galangal
• 2 lime leaves
• 2 carrots, 1 red pepper, 1 red chilli
• 1 spoon fish sauce
• thai basil
• jasmine rice

Pan fried the chicken, set aside. Same pan: fry curry paste, lemongrass, galangal, lime leaves for a couple minutes. Add coconut milk in, then veg and chicken back. Simmered ~10 min, added fish sauce and basil at the end.