Heat the oil in a wok.
Add the onion and curry paste to the wok and cook for 1 minute, stirring constantly.
Add the coconut milk and water to the wok and bring to the boil.
Add the chicken pieces, peppers, lemongrass and lime leaves to the wok, stirring to combine.
Reduce the heat and simmer for 15 to 20 minutes or until the chicken is cooked.
Now add the fish sauce, lime juice, lime rind and sugar to the wok, stir to combine.
Serve on basmati rice with fresh coriander.
permission of My Easy Cooking.
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