Ingredients

1 tablespoon peanut oil

1 tablespoon red curry paste

1 teaspoon sambal oelek or 1 teaspoon other chili sauce

1 lb chicken breast (cut into small cubes or strips)

1 cup light coconut milk

1 tablespoon fish sauce

1 tablespoon brown sugar

2 or 3 tablespoons crunchy peanut butter to taste

additional chili sauce to taste

1 lemon, cut into wedges, to serve (optional)

Preparation

  1. Heat oil in wok.
  2. Add curry paste and sambal oelek and fry for one minute.
  3. Add chicken and stir fry for around 4 minutes, or til golden.
  4. Add all other ingredients, bring to a boil and let simmer for around 8-10 minutes til sauce thickens slightly.
  5. Serve on a bed of rice with lemon wedges and roti bread.
  6. (You can add veggies such as green beans or peas to the recipe, just throw in at step 4 and let simmer).