Red Curry - Thai

2 T canola oil OR peanut oil
1 onion, finely chopped
2 t Thai red curry paste (or 3t for a spicier curry)
2 cl garlic, finely chopped
1 C coconut milk
1 C chicken stock
2 T fish sauce
1 T brown sugar
1/2 t salt
1 zucchini, sliced into thin rounds
1 red pepper, sliced thin
1 C jasmine rice
12 oz uncooked boneless skinless chicken breast, cut into bite sized pieces
2 T cornstarch, mixed to a paste with 2 T water
2 T lemon juice
4 large fresh basil leaves, finely sliced

Heat the oil in a large pan over a med heat and cook the onion for 5 min, 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 a boil. Add the red pepper and zucchini, cover with a lid, then reduce heat to med and simmer for 12 min. While curry simmers cook the rice.

Add chicken to curry and simmer, covered for another 8 min. Add cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. Serve on a bed of rice.

VARIATIONS: This curry tastes just as delicious using any selection of seafood (shrimp, scallops or pieces of firm fish) or cubed firm tofu. You can also use a variety of different vegetables including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.