How to make it
Heat vegetable oil in a large skillet over medium to high heat.
Add in the red curry paste and cook for 2 minutes. Add the chicken stock, stirring in the paste and simmer for a few minutes.
Add in the coconut milk, Lee Kum Kee Panda Brand Red Curry Chili Lime Grilling & Dipping Sauce, palm sugar, and then the chicken thighs.
Bring to a simmer on medium heat for 8-10 minutes until sauce reduces even more. Taste it here to see if it needs anything.
Add the sweet potato and continue to simmer until the sweet potato is soft. Remove from heat and stir in the Thai basil leaves.
Serve over rice (optional) with a drizzle more of Lee Kum Kee Panda Brand Red Curry Chili Lime Grilling & Dipping Sauce on top and roughly chopped cilantro.