Coconut Chicken Curry
Rinse the chicken breasts, pat dry and cut into large chunks. Peel and finely chop the onion and garlic. Heat the oil in a large skillet and saute the chicken until lightly browned. Add the onions, garlic and ginger, saute briefly and stir in the curry paste. Add the coconut milk and broth and gently simmer until the chicken is cooked through, about 10 minutes. Season with soy sauce and pepper and transfer to plates or bowls.
Serve garnished with Thai basil.