Red Thai Chicken Curry

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This recipe is so easy to make and so delicious to share with your love ones, long as they love spicy food.

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INGREDIENTS

• 3 tablespoon  coconut oil or vegetable oil (or canola or peanut)
• 350g / 12 oz. chicken breast or chicken thighs cut into small cubes 

            (Boneless and skinless) 

• 2 tablespoon fish sauce, plus more to taste (if you will like to use your recipe for vegetarian or vegan dishes please take the fish sauce out of the recipe)
• 400 ml / 14 oz. coconut milk 
• 1 tablespoon sugar (white, brown or palm)
• 1/2 red 1/2 yellow Bell pepper cut into pieces
•  Thai basil leaves or sweet basil (You can use sweet basil in all dishes that require Thai basil without losing much)
• 6 kaffir lime leaves or 1 teaspoon lime zest

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 INSTRUCTIONS

• Heat oil in a large heavy-based skillet over medium-high heat.
• Add curry paste and cook for about 2 minutes 
• Add half cup of chicken brought or water cook for 2 minutes
• Add coconut milk, kaffir lime leaves or zest, sugar and fish sauce. 
•   Add chicken bring to simmer, stir then turn the heat down to medium. Cook for about 8 minutes or until sauce reduced.
• Add bell pepper stir and cook another 3 minutes.
• Taste your sauce to check if you need any more salt, sugar or fish sauce for your taste. 
• Remove from heat. Stir through a handful of Thai basil or sweet basil leaves. Serve with your rice, garnished with fresh red chilli slices and fresh coriander, if desired.

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