Ingredients:

• 2 pounds chicken, cut in bite sized pieces
• 2 tablespoons olive oil
• 10-12 basil leaves
• 2 green chili peppers, seeded, halved
• 2 red chili peppers, seeded, halved
• 2 kaffir lime leaves, crushed
• 1 cup thick coconut milk
• 2 cups thin coconut milk
• 1 tablespoon sweet basil
• 3-4 tablespoons red curry paste (see below)

Ingredients for seasoning:

• 2 tablespoons palm sugar
• 2 tablespoons fish sauce

Ingredients for the red curry paste:

• 4 garlic cloves
• 5 shallots
• 2 coriander roots
• 2 tablespoons chili paste
• 1 tablespoon coriander powder
• 1 teaspoon grated lemon rind
• 1 teaspoon white pepper, ground
• 1/2 cup lemongrass, thinly sliced

Directions:
Grind and combine all ingredients for the red curry paste, then put the powder in a jar, so you can store it for later use.

Brown the chicken in olive oil, then mix it with the thick coconut milk and cook it over moderate heat for about 10-15 minutes or until the meat is tender (the cooking time depends on the chicken pieces size). Warm the thin coconut milk, then add 3-4 tablespoons of red curry paste. Continue cooking on low heat and keep stirring. When you see oil separating from the mixture, add the cooked chicken, red and green chili peppers, kaffir lime leaves and seasoning. Keep cooking for about 15-20 more minutes or until the gravy becomes thick.