Thai Chicken Curry
2 tablespoons Thai curry paste of your choice – I like red curry paste for this
1 tablespoon oil
1 onion, peeled and sliced
500gm (1 lb) chicken thigh meat, diced into bite-sized pieces
400gm (14 oz) tin coconut cream
1 red bell pepper (capsicum) diced into 1 cm pieces
150gm (1/4lb) sugar snap peas, rinsed
1 tablespoon brown sugar
1 teaspoon fish sauce
Heat oil in a medium-large saucepan, then add the curry paste and cook for a couple of minutes until really fragrant. Add onion and chicken meat and cook, stirring for a few minutes until the chicken is well coloured.
Add remaining ingredients and stir to combine. Bring to a slight simmer and cook for 5-10 minutes until chicken is cooked through.
Serve with jasmine rice.