Thai Red Curry
2 Chicken breast
1 1/2 Tbsp Thai red curry paste
2 tsp oil
1 clove garlic
2 ginger thin slices
1/2 cup onion
1/2 cup red bell pepper
1/2 cup Green bell pepper
1/4 cup carrot
1 Tbsp brown sugar
1 Tbsp fish sauce
200 ml Coconut milk see notes
1/4 cup basil fresh
Cut the chicken breast into thin strips and season with salt and pepper, set aside.
Have all your vegetables cut approximately the same size, and mince the garlic.
In your wok or non stick pan, heat up the oil on medium high and add the chicken, cook for 2 minutes just to get a nice browning on them but not fully cooked.
Add the ginger, garlic and the vegetables and fry for another 2 minutes, till the onions start to sweat and turn a bit translucent.
Add the red curry paste and sugar, cook for a minute, then add the coconut milk and the fish sauce.
Let simmer for another 3 minutes until the vegetables are tender and chicken is cooked through. Plate and garnish with fresh basil leaves. Serve with white rice or sticky rice.