Servings - 2

Ingredients: 

• 2-3 tbsp oil 

• 1 large red onion  

• 1 tbsp ginger-garlic paste (Fresh)  

• 5-6 tbsp Thai red curry paste  

• 300g boneless chicken  

• 1 cup mixed bell peppers  

• 400 ml coconut milk 

• 1 tsp brown sugar  

• Salt to taste  

• 1/2 lime juice  

• 1 tbsp fish sauce or to taste

• 2-3 tbsp coriander chopped   

For The Garnish: 

• Coriander or Thai basil leaves 

• Fresh red chillies 

• Lime wedges  

Method:

1. Heat oil in a large, heavy-based skillet over medium-high heat.   

2. Add the onion and sauté for 2-3 minutes.   

3. Stir in the freshly made ginger-garlic paste and cook for about a minute until aromatic.   

4. Add the curry paste and sauté for 2 minutes.   

5. Add the chicken and cook for 5-6 minutes, stirring occasionally.   

6. Toss in the mixed bell peppers and mix well.   

7. Pour in the coconut milk, add sugar and salt, and stir to combine.   

8. Let it simmer for 8-10 minutes or until the sauce reduces to the desired consistency. (Add water if needed to adjust thickness.)   

9. Squeeze in the lime juice and mix well.   

10. Finally, add the fish sauce and a handful of fresh coriander.   

11. Stir everything together and cook for another 2 minutes.   

12. Remove from heat and garnish with coriander, fresh red chilli slices, and lime wedges.   

13. Serve hot with jasmine rice.