Ingredients
-
2 tablespoons oil
-
1 onion, finely chopped
-
2 garlic cloves, finely chopped
-
1 cup coconut milk
-
1 cup chicken stock
-
2 tablespoons fish sauce
-
1 tablespoon brown sugar
-
1/2 teaspoon salt
-
1 zucchini
-
1 red pepper
-
1 cup jasmine rice
-
12 ounces meat
-
2 tablespoons cornstarch
-
2 tablespoons lemon juice
-
4 large fresh basil leaves, finely sliced
-
2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
Instructions
- 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 and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.