Make a simple curry saute of 8 large garlic cloves, 2 inches of fresh ginger, 1 to 4 fresh chilies and half a medium onion, all finely chopped together. (My adaptation: add 1/4c chopped basil to paste). Saute these ingredients in canola oil in a 4-quart saucepan until they start browning.
Stir in 1/2 teaspoon turmeric and 2 large, good-tasting tomatoes that you've cut into chunks. Cook 5 minutes to thicken. Now add 1-1/2 cups coconut milk and simmer 5 minutes to thicken a bit more.
Drop in 1 pound of boned and diced chicken thighs, cooking them through in about 15 minutes. (My adaptation: when chicken is slightly browned, add sliced red pepper, and sliced onion).
Just before serving, stir in a big handful of fresh basil leaves and some more minced fresh chilies.
Serve over cooked brown rice.
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