Thai Chicken Curry

• 3 tbls Thai yellow curry paste
• 4 tsp Thai chili sauce
• 1 onion
• 2 chicken breasts
• 400 ml coconut milk
• splash of fish sauce
• 1/2 red pepper
• 1/2 yellow pepper
• 1 can sliced pineapple
• 1 can lychees
• 1 cup Basmati rice
• Indian bread (optional)

1. Dice onion
2. Cube chicken
3. Add curry paste, chili sauce and onion together in frypan
4. Fry on medium heat 5 minutes
5. Add chicken and sear on all sides
6. Add coconut milk and fish sauce
7. Simmer on low minimum 20 minutes, maximum 60 minutes
8. Slice peppers into strips
9. Add peppers 20 minutes before serving time
10. Drain pineapple and lychee
11. cook rice
12. Add pineapple and lychee 10 minutes before serving time
13. Serve with rice and optional Indian bread

curry, chili sauce, onion, chicken breasts, coconut milk, fish sauce, red pepper, yellow pepper, pineapple, lychees, basmati rice, bread

Taken from www.epicurious.com/recipes/member/views/thai-chicken-curry-58390239 (may not work)