Ingredients :

1lb (450g) chicken breast cut into bite-sized pieces

1 can (14oz/400ml) coconut milk

1 tablespoon Thai red curry paste (adjust to taste)

1 tablespoon of fish sauce

1 tablespoon of soy sauce

1 tablespoon of brown sugar

1 small onion sliced

1 red pepper, sliced

1 yellow pepper, sliced

2 minced garlic cloves

1 tablespoon of fresh ginger, chopped

1 tablespoon of vegetable oil

Fresh basil or cilantro for garnish

Lime corner (optional)

Steamed Jasmine Rice (to serve)

Instructions :

Cook the chicken:

Heat vegetable oil in a large saucepan or wok over medium-high heat.

Add chicken pieces and cook until brown brown. Remove and set aside.

Aromatic stir fry:

In the same saucepan, add more oil if necessary. Saute the onion, garlic and ginger until fragrant (about 2 minutes).

Add Curry Paste:

Stir the red curry batter and cook another minute to release its taste.

Combine the ingredients:

Add the peppers and cook for a few minutes until they start to soften.