Thai Red Curry | One Stop

Ingredients

• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 5cm piece ginger, grated
• 1 lemongrass stalk, bashed with a rolling pin (or you can use the zest of one lemon)
• 5 tbsp Thai red curry paste
• 1 red pepper, deseeded and diced
• 4 skinless chicken breasts, cut into chunks
• 125ml light coconut milk
• 1/2 chicken stock cube (to make 75ml stock)
• 150g pack sugarsnap peas
• 1/2 tbsp fish sauce
• 15g fresh coriander, roughly chopped