Cure the chicken for 1 hour in salted cold water. In a wok or in a non-stick frying pan, heat the oil at high heat. Sponge the chicken well and sear the chicken breast in the hot oil on each side. Add the curry and cook for 30 seconds. Add the ginger, the garlic, the lime leaves, the ground chilli and the onion; brown 2 minutes. Add the sugar, the lime juice, the coconut milk and the fish sauce. Cover and simmer for 10 to 15 minutes. Add the basil. The sauce’s consistency may depend on the type of coconut milk used. If the sauce is too thick, add water; if it’s too clear, add cornstarch diluted in cold water.

4 7 5 2

3-4 deboned chicken breasts, skinless, air-cooled, cut in thin slices 1 Tbsp. (15 mL) coarse salt 4 cups (1 L) cold water 2 Tbsp. (30 mL) bio sunflower oil 1 tsp. (5 mL) yellow curry from thailand 1 Tbsp. (15 mL) fresh ginger, finely shredded 1 to 2 garlic cloves, chopped 1 pinch chili pepper, ground 1 onion, diced 1 Tbsp. (15 mL) sugar 1 Tbsp. (15 mL) lime juice 2 cups (500 mL) coconut milk 1/4 cup (60 mL) fish sauce 2 Tbsp. (30 mL) fresh basil, chopped