Thai Red Curry Recipe

Ingredients

• 2  chicken breast
• 1 tablespoon Thai red curry paste
• 2 teaspoons oil
• 1 clove garlic
• 2  ginger, thin slices
• 0 tablespoons onion
• 0 tablespoons red bell pepper
• 0 tablespoons green bell pepper
• 0 tablespoons carrot
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 200 mls coconut milk, see notes
• 0 tablespoons basil, fresh

Instructions

1. Cut the chicken breast into thin strips and season with salt and pepper, set aside.

2. Have all your vegetables cut approximately the same size, and mince the garlic.

3. In your wok or non stick pan, heat up the oil on medium high and add the chicken, cook for 2 minutes just to get a nice browning on them but not fully cooked.

4. Add the ginger, garlic and the vegetables and fry for another 2 minutes, till the onions start to sweat and turn a bit translucent.

5. Add the red curry paste and sugar, cook for a minute, then add the coconut milk and the fish sauce.

6. Let simmer for another 3 minutes until the vegetables are tender and chicken is cooked through. Plate and garnish with fresh basil leaves. Serve with white rice or sticky rice.