Dry brine the chicken breasts by coating with salt and keeping in the refrigerator for 4 hour or overnight.
Prep your ingredients by first heating the vegetable oil in a large stock pot on medium heat. Add curry paste and cook about 3 - 5 minutes or until it darkens and slightly sticks to the pan.
De-glaze the pan by adding coconut milk - about half the can.
Reduce the mixture by heating on medium heat another 5 - 10 minutes. Add the rest of the coconut milk and chicken stock. Bring to a boil then simmer.
Add chicken and sweet potatoes. Continue to simmer until potatoes are soft. (Test softness by using the fork test.)
Add 2 Tablespoons of fish sauce, chopped red peppers and sugar.
Check broth and adjust for taste using fish sauce (for saltiness) or sugar.
The dish is done when the chicken and potatoes are cooked (about 15 minutes). Remove from heat and add a handful of Thai basil, ripped up.
Serve over white rice with a garnish of Thai basil.
