Sophie's super easy Thai red curry

• 2 chopped, cooked chicken breasts
• 1/2 medium red onion, finely chopped
• 1/2 medium white onion, finely chopped
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 400 ml can coconut milk
• 4 dried kaffir lime leaves
• 25 grams chopped coriander
• 1 tbsp Thai red curry paste
• 100 grams bamboo shoots
• 100 grams water chestnuts
• 1/2 tbsp soy sauce

1. Pour a little oil in the bottom of a saucepan and add your chopped onions.
2. Gently heat until they begin to soften.
3. Add your Thai red curry paste and continue heating for approximately 1 minute.
4. Add your chicken and mix to coat your chicken.
5. Pour in your coconut milk, and then add the rest of your ingredients.
6. Heat to boiling, then reduce to a simmer for 15 minutes.
7. Keep stirring throughout, and when the time is up, serve and enjoy!
8. Remove your lime leaves (or use them as garnish).
9. Don't leave them mixed in though, I don't find them great to munch on!

chicken breasts, red onion, white onion, fish sauce, lime juice, brown sugar, coconut milk, lime leaves, coriander, red curry, bamboo shoots, water, soy sauce

Taken from cookpad.com/us/recipes/362414-sophies-super-easy-thai-red-curry (may not work)