Cambodian Chicken and Coconut Curry (Amok)

Heat vegetable oil in a large skillet or pot over medium heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides.

Stir in the red curry paste and cook for 1 minute, stirring constantly, until fragrant.

Pour in the coconut milk, chicken broth, fish sauce, and sugar. Bring the mixture to a gentle simmer.

Reduce heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.

Taste and adjust seasoning if needed, adding more fish sauce for saltiness or sugar for sweetness.

Ladle the Cambodian Chicken and Coconut Curry into bowls and garnish with fresh basil leaves before serving.