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Heat vegetable oil in a large skillet over medium to high heat.
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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.
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Add in the coconut milk, Lee Kum Kee Panda Brand Red Curry Chili Lime Grilling & Dipping Sauce, palm sugar, and then the chicken thighs.
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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.
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Add the sweet potato and continue to simmer until the sweet potato is soft. Remove from heat and stir in the Thai basil leaves.
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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.