Ingredients
1 TBLS PEANUT OIL
1 TBLS RED CURRY PASTE
500 GRAMS OF CHICKEN CUT INTO SMALL CUBES
1 CUP OF COCONUT MILK
1 TBLS OF FISH SAUCE
1 TABLE SPOON BROWN SUGAR....ANY WILL DO AT A CRUNCH
1/4 CUP CRUNCHY PEANUT BUTTER
LEMON SLICED INTO WEDGES

Method
Heat oil in small camp oven
Add curry paste and fry one min
Add chicken fry 4 or 5 mins or untill browned
Add coconut milk, fish sauce , brown sugar and peanut butter. stir well
bring to the boil then simmer for 10 -12 mins uncovered or untill sauce thickens a bit.
Serve on a bed of rice with lemon wedges.
Feeds a couple of people.
Use more Red curry paste if you like things really hot