Fiery Ruby Chicken Curry

Cut the chicken into bite-sized pieces. Slice the red pepper and finely chop the onion, garlic, ginger and red chilli. Juice the lime and measure the coconut milk, curry paste and cooking oil. Prepare the jasmine rice according to the packet instructions.

Heat the cooking oil in a large pan or wok over medium heat. Add the onion and red pepper and cook for 3–4 minutes until softened. Add the garlic, ginger and chilli and cook for another 1–2 minutes until fragrant.

Add the red curry paste and stir through the aromatics. Add the chicken pieces and cook, stirring frequently, for 5–6 minutes until the chicken is sealed and thoroughly coated in the curry paste.

Pour in the coconut milk and chicken stock or water. Stir well and bring to a gentle boil. Reduce the heat and simmer for 10–12 minutes until the chicken is fully cooked and the sauce has thickened slightly.

Stir in the fish sauce, palm sugar and lime juice. Taste and adjust the balance with extra lime, sugar or fish sauce if needed. Stir through half of the chopped fresh coriander.

Serve the Fiery Ruby Chicken Curry hot with steamed jasmine rice. Garnish with the remaining coriander and extra sliced red chilli, with lime wedges on the side.