Thai Red Curry

• 2 tablespoons oil
• 1 onion, finely chopped
• 2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
• 2 garlic cloves, finely chopped
• 1 cup coconut milk
• 1 cup chicken stock
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1 zucchini
• 1 red pepper
• 1 cup jasmine rice
• 12 ounces meat
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice
• 4 large fresh basil leaves, finely sliced

1. 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.

oil, onion, red curry, garlic, coconut milk, chicken stock, fish sauce, brown sugar, salt, zucchini, red pepper, jasmine rice, meat, cornstarch, lemon juice, fresh basil

Taken from www.food.com/recipe/thai-red-curry-345109 (may not work)