Easy Thai Red Chicken Curry

• 2 Tbs Red Curry Paste (from Thailand - in a plastic tub)
• 1 Tsp ground coriander seed
• 1 Tsp ground cumin
• 2 cloves of garlic
• 2 Tbs veg oil
• 1 Tin coconut milk (from Thailand if possible)
• 2 (free range) chicken breasts
• 1 chicken stock cube
• 1 kaffir lime leaf - folded up as much as you can to release the scent (optional)
• 1 small onion - halved, halved again, and halved again
• 1 red pepper - chopped into 12 pieces
• 4 mushrooms - chopped chunkily
• 1 small courgette (zuccini) - copped into 1cm rounds
• 1-2 Tbs Fish Sauce (again - a goof Thai one)
• 1-2 Tbs sugar
• 1 Tbs chopped coriander stem (optional)
• Fresh coriander leaf to serve

1. Fry the curry paste and chopped garlic in the oil till it starts to turn golden - perhaps 3 mins. Add the ground cumin and ground coriander - fry for a minute more. Add the coconut milk and chicken stock cube and bring to a simmer. Chop the chicken into 1 inch chunks and put into the curry - and cook till its soft.
2. Add the chopped onion, pepper and mushrooms. Cook till they soften slightly. Then 5 minutes before serving, add the courgette and cook till slightly softened (not too much, or it will go mushy).
3. Add the fish sauce and sugar slowly - tasting it. Add the chopped coriander stem. You don't want it too salty or sweet - and fish sauce is very powerful! So be careful.
4. Serve with white Thai rice and sprinkle with coriander leaves.

curry, ground coriander seed, ground cumin, garlic, oil, coconut milk, chicken breasts, chicken, lime leaf, onion, red pepper, mushrooms, courgette, sugar, coriander stem, fresh coriander leaf

Taken from www.epicurious.com/recipes/member/views/easy-thai-red-chicken-curry-50023097 (may not work)