Ingredients:
Sauté the chicken until cooked through. Remove from pan and set aside.
In the same pan sauté the onions until soft. Add the ginger, and garlic and cook for 1 more minute.
Add the curry powder, cumin, paprika and tumeric and cook for 1 more minute.
Combine the fish sauce and brown sugar and add to the pan. Cook 1 more minute.
Add the coconut milk and bring to a simmer until it thickens.
Add the chicken back to the pan and let simmer until chicken reaches 165 degrees.
Garnish with fresh basil and serve with rice.
