Red Thai Curry

Mu husband loves this dish. Found this recipe long time ago in web but I like to change recipes a little to my taste so here we go ! This amount for 2 person for 2 days and is very easy ...

• 1 tbsp oil (or olive oil)
• chicken breast or 4 chicken thigh fillets (chopped into small cubes)
• 1 tin coconut milk
• 4 med tomatoes or 1 tin tomatoes (chopped)
• 1 onion (finely chopped)
• 1 zucchini (courgette - peeled and sliced)
• 1 red pepper (I like the long and thin - sliced)
• 1 tsp ginger garlic paste
• 2 tbsp red curry paste (can use less as is very strong ans hot)
• chili if u like
• 1 tbsp fish sauce
• chicken stock
• lemon juice
• salt to taste
• sugar
• can add basil leaves for decoration

1. Heat the oil on a large sauce pan over medium heat. Add onions and fry until golden brown.
2. Add curry paste, ginger-garlic paste, stir for 1 min.
3. Add chopped tomatoes and let it cook until become soft, blend it.
4. To this mixture add courgette and paprika, coconut milk, glass of chicken stock, fish sauce. Let it cook for 10 min.
5. To the sauce add chicken and cover. Cook on small or medium heat for 15 min (or until chicken is done)
6. Taste now. If u feel your sauce is to mild and need a kick add a little bit of lemon juice and sugar. Stir and taste again. 
7. Serve wit rice (eg. jasmin or basmati) and basil leaves.

Bon Apetite !