Light Curry Basil Chicken with veggies

3-6 Chicken breast fillet cut in bite size
1/4 Cup of store bought red curry paste
1/4 Cup of coconut milk
2 Hands full Thai basil leaf
Thumb size peel and clean gallangal roots
5 Lime leaf sliced it thin
1 Tbs lime juices
1 Pinch of sugar and salt, as you taste
Half onion, sliced it thin
3 Cloves of garlic chopped
2-3 Bell pepper, sliced it thin
1-2 Lbs asparagus cut in to bite size
4 Potatoes peel and clean , cut in to bite size
2 Tbs oil + 2 tbs
1-2 Cup of water


Cut the chicken in to bite size then marinated with the curry paste and coconut milk for 2 hour or over night.
Saute the cut potatoes with oil until it gets little brown color, then set it a side
Heat the pot on medium then add the oil
Add the slice onion and garlic for 2 minutes then add the marinated chicken cook for 10 minutes then add the veggies in to the pot, add water then cook for another 3-5 minutes add the basil then cover quickly remove from the heat. Then serve with or without steam rice.