Thai Red Curry

Beigin with the most popular one....
THAI RED CURRY
(with prawns or chicken)

Ingredients
1 tbsp vegetable oil
1 clove of garlic finely chopped
1 level tbsp red curry paste
20 prawns or 2 diced chicken breasts
200ml (1/2 tin) of coconut milk
2 tbsp fish sauce
4 tbsp fresh limejuice
1 tbsp cane or palm sugar
Fresh coriander leaves

Method
1 Heat oil in a wok or sauce pan.
2 When the oil is very hot add the garlic and fry until it begins to turn brown.
3 Add the red curry paste and briskly stir for about 10 - 20 seconds ensuring the paste is cooked through but not burnt.
4 Add half the coconut milk stirring it in as you do so and then add the prawn or diced chicken.
5 Stir in the fish sauce, limejuice and sugar.
6 Once the prawns or chicken are cooked, add the remainder of the coconut milk.
7 Heat through then serve in an ovenproof dish
8 Garnish with fresh coriander

(this recipe was taken from www.thaitaste.co.uk)