Thai Red Curry

Serves 4

Thai curries are amazingly simple and quick to cook; they taste fantastic, the coconut milk makes it creamy, sweet and very aromatic. So much of Thai food involves cooking with pastes. Pastes are normal ground up herbs, chillies, ginger, they contain so many flavours, and a good paste makes everything else simple and effortless.

If you want to make cooking extremely easy you can buy red curry paste in most supermarkets and most are very good, but if you have an extra 15 minutes on your hands a pestle and mortar or a blender then making your own is just as easy and very satisfying.

Ingredients

• 2 tsp Thai red curry paste
• 2 tbsp groundnut oil
• 1 onion finely chopped
• 400g tin coconut milk
• 500g chicken diced
• 100g Baby corn
• 100g sugar snap peas
• 2 tbsp fish sauce
• 1 tsp soft brown sugar

Method

1. Heat oil in a wok, add the chicken, onions, fish sauce and paste and cook until chicken is golden.
2. Add the coconut milk and simmer.
3. Add the sugar, sugar snap peas and corn and cook for 5 minutes until tender.
4. Serve with rice.