1/2 cup curry paste
1/4 cup curry oil
1 pound skinless, boneless chicken breasts - cut into strips
1 teaspoon chicken bouillon granules
1 onion, chopped
1 tablespoon crushed red chile peppers
1/2 cup chicken gravy
2 teaspoons fish sauce
1 1/4 cups water
In a large bowl, mix curry paste, curry oil, chicken strips, chicken bouillon granules, onion, crushed red chile peppers and chicken gravy. Mix well and shape into a pita. Pat pita into a lightly greased 10x15 inch casserole dish. Pour water in pan to cover meat. Cover and refrigerate.
Preheat the oil in a large heavy saucepan over medium heat. Add chicken and stir to brown. Remove chicken strips and put in saucepan with saucepan. Continue to cook and stir until chicken is tender; let cool. Remove hands from pita and stir chicken into saucepan, mixing well. Slowly coated with curry shade. Return pita and stir in gravy, fish sauce and water. Cover and simmer until pita has reached desired texture. Garnish with red pepper.