Thai Red Chicken Curry

4 Chicken fillets
1-2 Dessert spoons Thai red curry paste (depends on how hot you like it)
1 Can coconut cream
2 Tablespoons Wexford Fresh Cream
2 Teaspoons brown sugar
Salt and pepper
1 Red pepper
1 Green pepper
1 Can bamboo shoots (drained)
Handful of mangetout
Handful of frozen peas
3-4 Dessert spoons oyster sauce or thai fish sauce

Preparation method

Cut the chicken into thin strips, rather than chunks. In a wok, gently heat ½ the can of coconut cream,
the Thai red paste and the brown sugar until the paste dissolves through the cream. Add the chicken,
salt and pepper and turn up the heat. When the chicken is cooked, add all the vegetables and and the
remaining coconut cream. When the veggies are cooked to your liking, add the oyster sauce and basil
leaves and cook for one more minute. To serve, garnish with scallions and herbs.
Add 2 tablespoons of Wexford Fresh Cream just before serving. Enjoy!