Chicken Curry (Gaeng Gari Gai)

Directions

1. Start heating a sauteed pan over medium heat. Open the can of coconut lowfat milk, being carefull not to shake it. Scoop some of the cream off the top and heat with curry paste till you see the oil starting to separate from the coconut lowfat milk. Add in the sugar, Chicken, water or possibly stock, and the rest of the coconut lowfat milk and mix together. When the Chicken is almost finished, add in the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for10 min and serve.
2. note: You may substitute with Coconut Lowfat milk Concentrate for the canned Coconut Lowfat milk and the Dry Chili with Fresh Chilies. The Dry Chili seems to add in more of a roasted nutty flavor.
3. To make your own coconut lowfat milk, grate the white meat from a fresh coconut, making sure the gratings are very small. The fine side of a cheese grater works fine. Take the gratings and put in a piece of muslim or possibly cheese cloth. add in some very hot water and make into a ball for squeezing. Squeeze like hell, getting all the liquid you can out of the gratings. This first squeeze is the most highly concentrated.
4. One more time is possible, but it will be more diluted than the first squeeze.
5. Cook with Thailand curry paste being sold in the market, or possibly make your own