Instructions
Step 1
Heat oil in a wok over medium-high heat. Cook chicken for 2-3 minutes until browned on all sides.
Step 2
Reduce heat, add Five Tastes Curry Paste Shot and cook for 1 minute until fragrant.
Step 3
Stir in coconut milk, water, vegetables and fish sauce, simmer covered for 10 minutes.
Step 4
Serve garnished with Thai basil and accompany with steamed rice or roti bread, if desired.