Hollywood Good

2 tablespoons canola or peanut oil

1 onion—finely chopped

2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)

2 cloves garlic—finely chopped

1 cup coconut milk

1 cup chicken stock

2 tablespoons fish sauce

1 tablespoon brown sugar

½ teaspoon salt

1 zucchini (courgette)—sliced into thin rounds

1 red pepper (capsicum)—julienned

1 cup Jasmine rice

12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces

2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water

2 tablespoons lemon juice

4 large fresh basil leaves—finely sliced

HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.

Variations: This curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu. You can also use a variety of different vegetables with this curry including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.