2 tablespoons canola or peanut oil
1 onion—finely chopped
2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic—finely chopped
1 cup coconut milk
2 tablespoons fish sauce
1 tablespoon plam sugar
1/2 cup veggies—sliced thin
1 red pepper (capsicum)—julienned
1 cup Jasmine rice
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces
5-6 kaffir lime leaves, shredded
2 tablespoons lemon juice
1 tablespoon fresh Thai basil leaves
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, then bring to the boil. ADD the veggies, cover with a lid, then reduce the heat to medium and simmer for 12 minutes.
While the curry simmers, cook jasmine rice.
Add the chicken and Kaffir leaves to the curry and simmer, covered, for a further 8 minutes. 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. Adapt the recipe with fresh ingredients and seasonal produce.
