Tropical Thai Chicken Curry

Ingredients: 1 (14oz) can of Coconut Milk, divided,2 Tbsp. Fish Sauce,1/3 c. Fresh Basil Leaves, sliced,1/3 c. Fresh Basil Leaves, sliced,4 Wild Lime Leaves (or juice from half a lime),1 Fresh Mango, peeled and diced,1 Tbsp. Palm Sugar (or brown sugar),1 Tbsp. Palm Sugar (or brown sugar),1 c. Fresh Pineapple, chunked,2 Tbsp. plus 1 tsp. Red Curry Paste,1 Lb. Boneless, Skinless Chicken Breast, sliced thin,1/2 c. water
Instructions:

1. Heat half a can of coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming.
2. Add curry paste and stir to combine.
3. Add fish sauce, sugar, and lime leaves* and let cook for one minute.
4. Add remaining coconut milk and water.
5. Add chicken, pineapple, and mango to the curry and let cook for 2-3 minutes. Reduce heat to simmer and continue to cook for five minutes or until chicken is cooked through.
6. Remove from heat.
7. Remove wild lime leaves* and stir in the sliced basil.
8. Serve with jasmine rice.

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