Red Thai Curry

By Astrid

Ingredients

• 2 tablespoons canola or peanut oil
• 1 onionfinely chopped
• 2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
• 2 cloves garlicfinely chopped
• 1 cup coconut milk
• 1 cup chicken stock
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• teaspoon salt
• 1 zucchini (courgette)sliced into thin rounds
• 1 red pepper (capsicum)julienned
• 1 cup Jasmine rice
• 12 oz (360g) uncooked skinless chicken breast filletscut into bite-sized pieces
• 2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
• 2 tablespoons lemon juice
• 4 large fresh basil leavesfinely sliced

Details

Adapted from mediterrasian.com

Preparation

Step 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.
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.