Thai Red Chicken Curry

5 tablespoons oil

1 large onion—finely chopped

3 tablespoon Thai red curry paste

2 cloves garlic—finely chopped

1 can coconut milk

1 cup chicken stock

2 tablespoons fish sauce

1 tablespoon brown sugar

½ teaspoon salt

1kg uncooked skinless chicken breast fillets—cut into bite-sized pieces

2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water

2 tablespoons lemon juice

4 large fresh basil leaves—finely sliced

HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, 

stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. 

ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. 

ADD the chicken to the curry and simmer, for a further 8 minutes.

ADD any kind of your preferred vegetables, then reduce the heat to medium and simmer for 5 minutes.  

stir in the lemon juice and basil. 

SERVE with rice.