3 c. fresh coconut milk, made from 3 c. coarsely chopped coconut and 3 c. hot water
2 tbsp. red curry paste
2 (1 lb.) chicken breasts, boned, skinned and cut into strips 1" long and 1/4" wide
1 tbsp. fish sauce

Prepare the coconut milk and let it rest at room temperature or in the refrigerator for 1 hour or so until the rich top milk rises to the surface. With a large spoon, skim off 1 cup of the top milk and transfer it to a heavy 3 to 4-quart saucepan. Set the remaining coconut milk aside.

Stirring frequently, bring the top milk to a boil over high heat. Reduce heat to low, stirring occasionally, simmer uncovered until coconut oil begins to bubble to surface and the liquid has been reduced to about 1/4 cup. Add the curry paste and cook briskly, still stirring, until most of the liquid in the pan has evaporated.

Drop in the chicken, reduce the heat to low and, turning the pieces frequently, simmer for 10 to 15 minutes until the chicken is tender. Pour in the reserved 2 cups of coconut milk and, stirring constantly, bring the curry to a boil again. Mix in the fish sauce and taste for seasoning.

Garnish with 2 fresh basil leaves and 1 tablespoon fresh hot red chili strips about 1" long and 1/8" wide.

To serve, transfer the entire contents of the pan to a heated bowl, garnish the curry with the basil leaves and arrange the chili strips in a star. Kaeng Phed Cai is traditionally accompanied by steamed rice.