HFG Thai chicken curry

Instructions

1 Cut the chicken breast into bite-sized pieces. Heat the oil over a moderate heat in a large pan. Fry the onion and garlic gently until soft. Add the chicken to the pan and stir-fry until browned.

2 Add the curry paste and stir to combine. Cook for 2-3 minutes, until the paste is evenly dispersed.

3 Add the evaporated milk along with the sugar and fish sauce. Bring to a simmer and cook for 10 minutes, until some of the milk has reduced. Taste and adjust the seasonings to suit.

4 Add the vegetables to the pan. If you like more liquid, add a little water. Cook another 5 minutes, then add the lime zest, chilli, basil and coriander, if using. Turn off the heat and leave to sit for 5 minutes. Serve with plain jasmine or basmati rice.