Thai Red Curry                                               

    A traditional Thai curry made with a subtle blend of hot, salty, sweet and sour flavors
    to get the taste buds tingling. You can make your own curry paste from scratch,
    however to save time we recommend you buy a good-quality pre-made Thai curry

    2 tablespoons canola or peanut oil
    1 onion—finely chopped
    2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
    2 cloves garlic—finely chopped
    1 cup coconut milk
    1 cup chicken stock
    2 tablespoons fish sauce
    1 tablespoon brown sugar
    ½ teaspoon salt
    1 zucchini (courgette)—sliced into thin rounds
    1 red pepper (capsicum)—julienned
    1 cup Jasmine rice
    12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces
    2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
    2 tablespoons lemon juice
    4 large fresh basil leaves—finely sliced

    HEAT the oil in a large saucepan over a medium heat and cook the onion for 5
    minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for
    a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the
    boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to
    medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD
    the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the
    cornstarch paste and stir continuously until the curry thickens, then stir in the lemon
    juice and basil. SERVE on a bed of rice.
    Variations: This curry tastes equally delicious using any selection of seafood (such
    as shrimp, scallops or pieces of firm fish), or cubed firm tofu. You can also use a
    variety of different vegetables with this curry including shredded cabbage, thinly
    sliced carrot or green beans. Be flexible and adapt the recipe to make the most of
    seasonal produce.