Red Thai Curry

Red Thai Curry

Ingredients

2 tablespoons canola or peanut 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 cup Jasmine rice
300 gm uncooked skinless chicken breast fillets , cut into bite-sized pieces
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.