Red Thai Chicken Curry

Brown Sugar	1 teaspoon
Chicken Breasts	2
Coconut Milk	2 cups
Garlic	2 cloves
Ginger	1 slice
Green Pepper	1
Red Onion	1
Thai Red Curry Paste	2 tablespoons
Vegetable Oil	1 tablespoon
Yellow Pepper	1

Preparation:

1. Chop garlic and ginger into tiny pieces

2. Cut yellow pepper, green pepper into bite size pieces and cut red onion into slices

3. Cut chicken breast into bite size cubic chunks of approximately 1cm in width


Cooking:

1. Gently fry garlic and ginger in a tablespoon of vegetable oil

2. Add 2 tablespoons of thai red curry paste, 2 cups of coconut oil and 1 teaspoon of brown sugar. Stir and mix everything together.

3. Add chicken chunks to the sauce and gently simmer for 10 minutes. Stir regularly to make sure nothing sticks to the pan.

4. Add the vegetables to the pan and simmer for a further 5 - 10 minutes

5. Turn off heat and serve with rice

6. Garnish with a sprinkle of fresh coriander leaves and a pinch of finely sliced red chili pepper.