Thai red chicken curry with pointed peppers

How to make it

1. 1

   Cook the jasmine rice according to the packet instructions.

2. 2

   Cut the chicken breast fillet into bite-sized strips. Deseed and slice the pointed peppers. Finely grate the ginger and garlic.

3. 3

   Heat the oil in a deep frying pan or wok. Add the red curry paste with 3 tbsp of the thickest layer of coconut milk from the tin. Fry, stirring, for about 2 minutes until fragrant.

4. 4

   Add the garlic and ginger and fry for another 30 seconds.

5. 5

   Add the chicken and brown it in the curry mixture for about 3-4 minutes until lightly coloured.

6. 6

   Pour in the rest of the coconut milk, the fish sauce and the raw sugar. Simmer for about 6-8 minutes until the chicken is cooked through.

7. 7

   Stir in the sliced pointed peppers for the last 2 minutes so they keep their lovely crunch.

8. 8

   Take off the heat, squeeze in the juice of 1 lime and add extra fish sauce to taste if it needs more saltiness. Serve piping hot with the freshly cooked jasmine rice.