Thai chicken curry

1Tbs oil
2 small onion
3-4 thai red curry paste
4 boneless chicken breasts
3 Tbs fish sauce
1 tsp supar
1 stalk lemon grass(sliced)
4 lime leaves
400ml can coconut milk
20g coriander leaves
Tai jasmine rice to serve

1. Heat the oil and fry onion for 3-5 mins until soft, stir in three tbs of curry paste and cook for 1minute, stirring all the time. Add the chicken and stir until coated. Add the fish sauce. sugar, lemon grass, lime leaves and coconunt milk and bring slowly to the boil.

2.Reduce the heat and simmer. uncovered. for 15mins or until the chicken is cooked through. Stir the curry a few time while it cook, to stop it sticking and to keep the chicken submerged.

3.Taste the curry and add the little more curry paste and salt if you think it needs . Stir half the coriander leaves into the curry and sprinkle the rest over the top. Serve with Thai jasmine rice.