Veg Red Thai Curry

Veg Red Thai Curry

Ingredients
2 tablespoons  oil
1 onion— finely chopped
1 tablespoon Thai red curry paste
2 cloves garlic— finely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon salt
1 zucchini sliced into thin rounds
1 red pepper (capsicum)— julienned
1 /4 cup broccoli florest.
1 cup Jasmine rice or basmati rice
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces(opt)
2 tablespoons cornstarch (cornflour) mixed to a paste with
2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves—finely sliced




Method
HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.

Variations:
 This curry tastes equally delicious using any
selection of seafood (such as shrimp, scallops or pieces of
firm fish), or cubed firm tofu. You can also use a variety
of different vegetables with this curry including shredded
cabbage, thinly sliced carrot or green beans. Be flexible
and adapt the recipe to make the most of seasonal
produce.