Curry Chicken

Anytime I wasn't feeling very hungry when I was visiting my Grandfather, he would always take me out for something with curry in it. He said that it would increase my appetite, and I guess it worked because I always ended up eating way more than I usually do. So, if you want a meal to pig out on, try this. I doubt that you'll have any left-overs. If you don't like really spicy food though, you might want to decrease the amount of curry paste by half. However, if you just can't seem to get food spicy enough for you, you can double the amount of curry paste.

• 4 to 5 medium skinless boneless chicken breasts, cubed
• 1 TBSP olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp red curry paste
• 1 cup water
• 1 cup coconut milk
• 1 TBSP cornstarch dissolved in 1 TBSP water
• 1 TSBP basil, chopped

1. In large skillet, cook chicken, onion and garlic in olive oil until onions are soft and chicken is starting to brown.
2. Add curry paste and cook for about 1 minute on low heat.
3. Stir in coconut milk and water.
4. Simmer for about 10 to 15 minutes, or until chicken is cooked through.
5. Add cornstarch mixture while stirring.
6. Continue stirring and simmering until sauce is thickened.
7. Top with basil and serve over rice.