Red Curry Paste

Ingredients

• 500g (1 lb) chicken thighs or breast, cut into bite-sized pieces
• A pack of Red Curry Paste
• 1 tablespoon cooking oil
• 1 can (400ml) full-fat coconut milk
• 1 small onion, sliced
• 1 teaspoon ginger, minced
• 2 cloves garlic, minced
• Salt and sugar, to taste

Step-by-Step Instructions

1. Sauté the aromatics:Heat the oil in a large pan or pot over medium heat.Add the sliced onion, garlic, and ginger. Cook for 2 to 3 minutes until soft.
2. Fry the curry paste:Add the curry paste to the pan. Stir constantly for about 1 to 2 minutesuntil the paste releases its rich aroma and darkens slightly.
3. Brown the chicken:Add the chicken pieces to the pan. Stir well so the curry paste coatsthe chicken completely. Cook for 3 to 5 minutes until the outsideof the chicken turns white or light brown.
4. Simmer with coconut milk:Pour in the coconut milk and stir well. Bring the mixture to a gentlebubble, then turn the heat down to low.
5. Cook through:Cover the pan with a lid and let it simmer for 15 minutes, or untilthe chicken is tender and fully cooked.
6. Season and serve:Season with salt and sugar to taste, then serve hot.