INGREDIENTS:

• 1 tsp of vegetable oil
• 1 tsp of red curry paste
• 130g of chicken breast, skinless and boneless, cut into bite sized pieces
• ¼ of a cup of coconut milk
• 1 tsp of fish sauce
• 1 tsp brown sugar
• 1 tbs of smooth peanut butter
• ½ tbs of roasted peanuts chopped in half
• 1 tsp of coriander (for garnish)
• ⅓-1/2 red chili, sliced (for garnish)
• A few squeezes of lime juice

INSTRUCTIONS:

1. Heat the oil in a small skillet or wok on a medium heat.
2. Add the curry paste and fry for about 1 minute
3. Add the chicken and cook for 3-4 minutes until it starts to go a lovely golden brown
4. Add the coconut milk, fish sauce, brown sugar, peanut butter and peanuts and stir well.
5. Cook for about 5 minutes until the sauce has thickened and the chicken is cooked through.
6. Serve with coriander, chili and lime juice.