Thai Red Curry

A Wonderful thai recipe that is great for the just the two of us. Use vegetables that are in season for a more affordable meal.

• Ready In: 35 mins
• Serves: 2-3

Ingredients

• 2  tablespoons  oil
• 1  onion, finely chopped
• 2  teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
• 2  garlic cloves, finely chopped
• 1  cup coconut milk
• 1  cup  chicken stock
• 2  tablespoons fish sauce
• 1  tablespoon brown sugar
• 1⁄2 teaspoon salt
• 1  zucchini
• 1  red pepper
• 1  cup  jasmine rice
• 12  ounces  meat
• 2  tablespoons cornstarch
• 2  tablespoons lemon juice
• 4  large  fresh basil leaves, finely sliced

Directions

1. 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.