1open up the can of red curry paste and put it in a heated pot. give it a good stir just until you start smelling the curry paste come thru and the chopped garlic. next add in your 2 cans of unsweetened coconut milk and 2 cups of warm water or chicken broth and bring to boil. lower the heat to medium.
2add in your salt, fish sauce, sugar, and 1 sprig of basil. taste the coconut milk as you go...to your liking add in whatever you feel it needs more of.
3now add in your chicken that you cut into chunks. cook thoroughly coating each piece with the curry broth. keep stirring, to prevent from burning.
4Once the chicken is thoroughly cooked, you are now ready to add in all the chopped vegetables. give it a good stir and add in the last sprig of basil.
5If the broth is still too thick, you can add in the last 2 cups of warm water or low sodium chicken broth. this will thin the coconut milk out.
6Once all the vegetables are cooked thru, taste your broth one more time, (if you need to add in more seasonings for taste do so at this time) and then now you are ready to eat!