Wash and pick the basil leaves and chop cilantro. Cut the chicken into bite size pieces. Pour half of the coconut milk into a large pot. Heat over low to medium low heat. Add the red curry paste. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add the veggies when chicken starts to turn white. Add the rest of the coconut milk, water and fish sauce. Boil until veggies are tender. Add the basil leaves and cilantro just before serving. Make sure he leaves are submerged quickly in the curry to preserve the color. Garnish with half a lime. Serve hot with rice or noodles.
Appeared in print 4/14/10