Thai Red Chicken Curry

• 1 tablespoon peanut oil
• 1 medium Spanish onion, Sliced Thinly
• 3 tablespoons valcom authentic Thai red curry paste (May be substituted for another red curry paste but this is the one I found to be the best)
• 600 g chicken thigh fillets, Cut into 3rds
• 1/2 cup chicken stock
• 1 can baby new potato, Cut into Halves
• 1 cup coconut milk or 1 cup coconut cream
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 tablespoon basil, paste

1. Saute` onion and curry paste in a medium pan.
2. Add Chicken in batches and cook over medium heat until browned.
3. Add stock and potatoes.
4. Simmer covered for 20 minutes.
5. Stir in remaining ingredients.
6. Simmer uncovered for 5 minutes and serve.

peanut oil, spanish onion, red curry, chicken thigh, chicken stock, baby new potato, coconut milk, lime juice, fish sauce, basil

Taken from www.food.com/recipe/thai-red-chicken-curry-316258 (may not work)