Thai Red Chicken Curry

This is a spicy one. The recipe states 4 tbsp red curry paste but 3 is my personal limit. Delightful all the same.

Ingredients

• 1 tbsp vegetable oil

• 1 onion, chopped

• Chicken thighs, chopped

• 2 cloves garlic, minced

• 1 tsp ginger, minced

• 1 tsp lemongrass paste

• 1 chicken stock cube, crumbled

• 4 tbsp red Thai curry paste

• 1 red pepper sliced

• 400g tin coconut milk

• 2 tsp fish sauce

• 1 tbsp light brown sugar

• 10 fresh Thai basil leaves

• 1 tbsp fresh lime juice

Instructions

1. Heat the oil in a large frying pan over a medium heat.

2. Add the onion and cook for 3-4 mins, stirring occasionally until softened.

3. Add the chicken and cook for 2-3 mins until sealed.

4. Add the garlic, ginger, lemongrass paste and crumbled stock cube and stir to coat the chicken.

5. Add the curry paste, stir and cook for 3 mins.

6. Add the sliced red pepper and cook for a minute.

7. Add the coconut milk, fish sauce, sugar and Thai basil leaves, bring to the boil, then gently simmer for 10 mins until thickened.

8. Stir in the lime juice and serve.