• 4 boneless skinless chicken breast halves, sliced into bite-size pieces
• 1/2 cup chicken broth
• 1 (13 1/2 ounce)can coconut milk
• 1/2-1 tablespoon Thai red curry paste
• 1/4 cup fresh basil leaves, shredded
• 1/2 cup frozen English peas
• 1/2 cup canned water chestnuts
• 2-3 tablespoons fish stock
• 1-2 chicken bouillon cubes
• 2 tablespoons brown sugar
• 2 limes, quartered (optional)

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 for about
minutes (or until the peas are cooked and the sauce has reduced and thickened to desired consistency).

Serve over hot cooked basmati or white rice, with lime wedges.