Creamy Coconut Chicken Curry with Potatoes and Basil

1.Heat the vegetable oil in a large skillet or pot over medium heat.

2.Add the chopped onion and sauté until translucent, about 5 minutes.

3.Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

4.Add the chicken pieces to the skillet and season with salt, pepper, and chili flakes. Cook until the chicken is browned on all sides, about 5-7 minutes.

5.Incorporate the diced potatoes and bell peppers into the skillet, stirring well to combine with the chicken.

6.Add the red curry paste and stir to coat the chicken and vegetables evenly, cooking for another 2 minutes.

7.Pour in the coconut milk, soy sauce, and lime juice, stirring to mix everything together. Bring the mixture to a gentle simmer.

8.Cover the skillet and let it simmer for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through, stirring occasionally.

9.Add the sweet corn and sugar, stirring to combine. Simmer for an additional 5 minutes to heat the corn through.

10.Remove from heat and stir in the chopped basil leaves just before serving.