| How To Cook: |
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1. Prepare the coconut milk and let it rest at room temperature or in the refrigerator for an hour or so until the rich top milk rises to the surface.
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2. 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.
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3. Stirring frequently, bring the top milk to a boil over high heat. Reduce the heat to low and, stirring occasionally, simmer uncovered until coconut oil begins to bubble to the surface and the liquid has been reduced to about ¼ cup.
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4. Add the curry paste and cook briskly, still stirring, until most of the liquid in the pan has evaporated.
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5. 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.
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6. Pour in the reserved 2 cups of coconut milk and, stirring constantly, bring the curry to a boil again. Mix in the fish's gravy and taste for seasoning.
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7. 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 hot boiled rice.
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