Easy Thai Red Chicken Curry

 Tablespoons Olive Oil

 medium Onion, chopped

Garlic cloves, crushed

lb boneless and skinless chicken breasts, chopped into 1-inch chunks

Tablespoons Thai Red (or Green) curry paste (I used the mild one – Thai Kitchen Brand, if using Maesri use only between 1-2 Tablespoons because it’s very hot and spicy)

 Tablespoons Fish sauce (or about 1 teaspoon salt or to taste)

– 1 Tablespoon Brown sugar (or to taste)

Coconut Milk (light or regular)*

colored Bell Peppers, chopped or julienned*

Basil leaves (Thai or regular), a bunch

Freshly squeezed lime or lemon juice (a few drops) –  optional

*I actually use the Coconut Cream in a carton (no preservatives and hopefully, healthier). It’s in solid form so I use about half of it and dilute it with 1 glass (about 8 oz) water. But you can also use the canned one.

* In place of the bell peppers you can opt to use Japanese Eggplants (about 2 pieces, halved then sliced)  or Thai Eggplants (about 8 pieces, tops removed then quartered)