Ingredients
500 g (1 lb) chicken breast or thighs, bite-sized 
2 tbsp red curry paste 
(or green for variation)
1 onion, sliced 
3 cloves garlic, minced 
1 tsp fresh ginger, grated 
1 red bell pepper, sliced 
1 zucchini, sliced 
400 ml (1 can) coconut milk 
1 cup chicken broth
1 tbsp fish sauce 
2 tsp brown sugar 
Juice of 1 lime 
Fresh cilantro & Thai basil 
For Serving 
Jasmine rice or coconut rice 
Instructions
Heat a little oil in a wok or deep skillet. Add curry paste, sauté 1 minute.
Add onion, garlic, and ginger. Stir until fragrant.
Add chicken, sear lightly until golden.
Pour in coconut milk and chicken broth. Stir well.
Season with fish sauce and sugar. Simmer 12–15 minutes.
Add bell pepper and zucchini. Cook 5 minutes until just tender.
Finish with lime juice and herbs.
Serve over rice, garnish with extra cilantro.
Tip: For extra richness, stir in a spoon of peanut butter before serving.
Roasted Pork Loin with Plum & Port Reduction 
see continuation on next page
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