Red Thai Curry Chicken Stir-Fry

Not your typical soupy Thai curry. I "ad-libbed" this, just adding some red Thai curry paste to an otherwise typical stir-fry. It was hot, spicy and, for us, very yummy. I always use Mae Ploy brand curry paste - I find it the most authentic and flavoursome.

• Ready In: 27 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil (less if using non-stick pan)
• 450  g chicken thighs, cut into bite size pieces
• 2  bell peppers (any colour, sliced)
• 1  small red onion, chopped
• 1  red chili pepper, chopped
• 1  medium carrot, julienned
• 1⁄4 cup water
• 25  g Thai red curry paste
• 2  teaspoons Thai fish sauce (nahm plah)

Directions

1. Heat your pan or pot, and spray lightly with olive oil.
2. Remove excess fat and skin from chicken (don't be overly diligent - a little fat is useful in the cooking!) and cut into bite-size pieces. Set aside.
3. Add chopped onion and hot chili pepper to the pre-heated pan; cook on high heat until onion is slightly soft (1 to 2 minutes).
4. Add carrot, cut into thick Julienne strips.
5. Add the curry paste, and stir-fry well.
6. Add water to help dissolve and mix the curry paste. The heat from the pan will evaporate the water quickly, but it still loosens up the paste.
7. Add the chicken and bell peppers (cut lengthwise).
8. Stir frequently; make sure all the paste is dissolved. The oil from the chicken should help this, too.
9. Add Thai fish sauce.
10. When the meat is thoroughly cooked, remove from heat.
11. Serve on a bed of Jasmin or Basmati rice, or other rice of your choice.