Brown 3 chicken breasts.
Cut chicken into cubes.
2 TBSP vegetable oil.
Sautee whole jar of Thai Kitchen red curry paste (at least)
Add chicken and cook some more.
Add one small chopped onion and sautee.
Add 5 small or 2 big potatoes, cubed.
Add 2 cans coconut milk
Add 4 TBSP fish sauce.
Add 1 red pepper.
Add 2 TBSP brown sugar.
1 large handful chopped basil, chilli sauce and chili flakes for spice, salt and pepper.
Simmer covered for 1-2 hours.
Serve with basmati rice.