|80 g||Thai red curry paste|
|500 g||chicken breast fillets — cubed|
|1x 400 g||coconut milk — tinned|
|1/2 cup||stock — chicken|
|200 g||rosa tomatoes|
|140 g||sugar snap peas|
|2 tsp||fish sauce|
|1 tsp||brown sugar|
|limes — juice only|
|sea salt and freshly ground black pepper|
|rice — basmati, cooked|
|fresh coriander — to garnish|
Heat oil in a medium-sized pot, add the curry paste and fry for 1 minute. Add chicken breasts, coconut milk and chicken stock and allow to simmer for 10 minutes.
Add the tomatoes and sugar snap peas and simmer for another 5 minutes. Stir in the fish sauce, brown sugar and lime juice; season, and stir until the sugar has dissolved.
Garnish with fresh coriander and serve with basmati rice.
Words and image: Fairlady
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