THAI STIR-FRY CHICKEN CURRY (BEEF OR Lamb)
1 onion 1T peanut oil
400ml coconut milk 2T red curry paste
2T fish sauce 1T brown sugar
225g new potatoes 450g chicken breasts
1T lime juice 2T chopped fresh mint
1T chopped fresh basil Corriander
salt and black pepper
2 lime leaves shredded 1-2 fresh red chili
Cut onions into wedges. Fry onions 3-4 mins in wok. Pour in the coconut milk and bring to boil stirring. Stir in curry paste, fish sauce and sugar. Add potatoes and seasoning. Cover and simmer gently for about 20 mins add chicken cover and cook over low heat for 10-15 mins until chicken and potatoes are tender. Stir in the lime juice chopped mint and basil. Serve at once with shredded lime leaves and red chilies
