Thai Creamy Peanut Chicken

1 tablespoon peanut oil
1 tablespoon green curry paste
500g chicken, cubed
1 cup coconut milk
1 tablespoon fish sauce
1 tablespooon brown sugar
teaspoon MSG
teaspoon salt
whole fresh basil leaves
1 flat tablespoon peanut butter no more!

Fry curry paste in oil, stir in chiken for 5 minutes until golden brown.

Add everything else and simmer uncovered for 10-12 minutes until sauce has thickened.

Variation: Cashew butter instead of peanut butter.