Red Chicken Curry

• total time: 18 minutes

Ingredients

1 tbsp vegetable oil

1 onion, sliced

2 garlic cloves, minced

1 tbsp fresh ginger, grated

2–3 tbsp red curry paste (to taste)

1 lb (450g) chicken breast or thigh, thinly sliced

1 can (14 oz) coconut milk

1 tbsp fish sauce (or soy sauce for milder flavor)

1 tsp brown sugar

1 red bell pepper, sliced

1 zucchini, sliced

Fresh basil or cilantro, for garnish

Cooked jasmine rice, to serve

Directions

Heat oil in a large pan over medium heat. Sauté onion for 2–3 minutes until softened.

Add garlic and ginger, cook for 1 minute until fragrant.

Stir in red curry paste and cook for 1 minute.

Add chicken and cook for 4–5 minutes, stirring, until lightly browned.

Pour in coconut milk, fish sauce, and sugar. Stir to combine.

Add bell pepper and zucchini. Simmer for 8–10 minutes, until chicken is cooked through and vegetables are tender.

Garnish with fresh herbs and serve hot with jasmine rice.