Ingredients

• 2 tablespoons oil
• 1 onion, finely chopped
• 2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
• 2 garlic cloves, finely chopped
• 1 cup coconut milk
• 1 cup chicken stock
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1 zucchini
• 1 red pepper
• 1 cup jasmine rice
• 12 ounces meat
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice
• 4 large fresh basil leaves, finely sliced

Instructions

1. 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 red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.