Thai Red Curry Chicken

Ingredients

• 600 g chicken thighs
• 60 g curry paste (red)
• 1 can coconut milk (canned)
• 1 count red bell pepper
• 1 count yellow onion
• 300 g jasmine rice
• 15 ml fish sauce
• 1 count lime
• 0.5 bunch basil
• 15 ml vegetable oil
• 10 g brown sugar

Instructions

1. 1

   Start the jasmine rice.

2. 2

   Fry curry paste in oil 1 minute; add sliced chicken and sear.

3. 3

   Pour in coconut milk, add pepper and onion, and simmer 15 minutes.

4. 4

   Season with fish sauce, sugar, and lime; finish with basil over rice.