Thai Red Chicken Curry

Ingredients

2 tbsp red curry paste

1 tbsp oil

¾ lb chicken, diced

3 carrots, julienned

1 green pepper, julienned

1 onion, cut into slices

3 kaffir lime leaves

1 handful thai basil, roughly chopped

1 tbsp dark soy sauce

6 oz coconut milk

1 tsp sugar

1 tbsp lime juice

1 tbsp chili garlic sauce

1 tsp ginger powder

salt and pepper, to taste

Directions

Heat oil in a wide bottomed saucepan, then add the red curry paste and stir well.

Saute until it starts leaving oil at the edges, but is not burnt.

To the pot add the boneless chicken and vegetables, saute for 5-8 minutes until the onions start to become clear.

Add dark soy sauce, sugar, ginger, and chili garlic sauce to the mixture and cook for 2 minutes before adding the coconut milk.

Cook on medium until chicken is cooked through and vegetables are tender.

To finish add kaffir lime leaves, basil leaves, salt, and lime juice and then serve hot over rice.