Red Thai Curry Chicken Stir-Fry

Ingredients

• 1 tablespoon olive oil (less if using non-stick pan)
• 450 g chicken thighs, cut into bite size pieces
• 2 bell peppers (any colour, sliced)
• 1 small red onion, chopped
• 1 red chili pepper, chopped
• 1 medium carrot, julienned
• 1/4 cup water
• 25 g Thai red curry paste
• 2 teaspoons Thai fish sauce (nahm plah)

Directions

1. 1

   Heat your pan or pot, and spray lightly with olive oil.

2. 2

   Remove excess fat and skin from chicken (don't be overly diligent - a little fat is useful in the cooking!) and cut into bite-size pieces. Set aside.

3. 3

   Add chopped onion and hot chili pepper to the pre-heated pan; cook on high heat until onion is slightly soft (1 to 2 minutes).

4. 4

   Add carrot, cut into thick Julienne strips.

5. 5

   Add the curry paste, and stir-fry well.

6. 6

   Add water to help dissolve and mix the curry paste. The heat from the pan will evaporate the water quickly, but it still loosens up the paste.

7. 7

   Add the chicken and bell peppers (cut lengthwise).

8. 8

   Stir frequently; make sure all the paste is dissolved. The oil from the chicken should help this, too.

9. 9

   Add Thai fish sauce.

10. 10

    When the meat is thoroughly cooked, remove from heat.

11. 11

    Serve on a bed of Jasmin or Basmati rice, or other rice of your choice.