Thai Red Curry With Capsicum

Ingredients


    2 tbsp olive oil or vegetable oil
    1 cloves of garlic (choppped finely)
    1 onion (chopped finely)
    2 tbsp Thai red curry paste
    3 chicken breasts (cut into cubes)
    1 tin (400ml) of coconut milk

    450ml of chicken stock
    1 red capsicum (cut into strips)
    2 tbsp olive oil/ vegetable oil
    a pinch of salt
    a pinch of sugar



Directions

1. Heat oil over medium high heat, wait until it`s hot, and then add garlic and onion. Stir until onion is translucent, then add Thai curry paste, followed by chicken. Stir until chicken is fully cooked.
    
2. Add coconut milk, chicken stock and red capsicum. Reduce the heat to medium low, cover the pot with lid, and let it simmer until red capsicum is tender, about 10 minutes.
    
3. Once the curry is ready, you can serve with jasmine rice or brown rice.