Directions

1. Heat oil in a large heavy based skillet over medium high heat. Add curry paste and cook for about 2 minutes so it 'dries out.' Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half. Add 1 can of coconut milk, sugar, and fish sauce. Stir, then add chicken. Spread the chicken out, bring it to a simmer, and then turn the heat down to medium. Simmer for about 8- 10 minutes or until the sauce reduces and the chicken is cooked.
2. Taste and add more fish sauce for more more saltiness or sugar for sweetness, depending on personal preference.
3. Remove from heat. Stir in a handful of Thai basil leaves.
4. Make coconut cream by adding the remaining can of coconut milk to a saucepan and reduce over medium heat for 15-20 minutes or until thick and reduced by 2/3. Then add in the lime juice and zest.
5. For the fried garlic, add sliced garlic and grapeseed oil to a small pan on low heat. Slowly cook until golden brown, being careful not to burn the garlic. Remove from oil, dry on paper towel and season with a little salt.
6. Plate the fries and top with the chicken and a ladle of the warmed red curry. Build the layers by adding your toppings of pickled red onions, pickled jalapenos, green sriracha, coconut cream, cilantro, crispy fried garlic, onions, and peanuts.