Thai Red Chicken Curry

Ingredients:

1 onion

15ml sunflower oil

400ml coconut milk

30ml Thai Red Curry Paste - find HERE

30ml Thai fish sauce

15ml soft light brown sugar

225g new potatoes

450g chicken breast fillets, skinned and cut into chunks

15ml lime juice

30ml chopped fresh mint

15ml chopped fresh basil

2 kaffir lime leaves, shredded

1-2 fresh red chillies, seeded and finely chopped

Sea salt and freshly ground black pepper

Method:

Cut the onion into wedges. Heat a wok until hot, and add the oil, swirling it around. Add the onion and stir-fry for 3-4 minutes.

Pour in the coconut milk, and bring to the boil, stirring. Stir in the curry paste, fish sauce and sugar. Add the potatoes and seasoning. Simmer gently, covered, for about 20 minutes.

Add the chicken chunks and cook, covered, over a low heat for 5-10 minutes, or until the chicken is cooked and the potatoes are tender.

Stir in the lime juice, chopped mint and basil. Serve immediately garnished with shredded kaffir lime leaves and red chillies.

Serves 4