1 Tbsp Sugar
1/2-1 Tbsp red curry paste
4 chicken breast in cubes
Heat pan, add sugar and curry paste stir until smooth. Add chicken and cook
1 Can coconut milk
1 1/2 cup chicken stock
2 Tbsp fish sauce
Bay leaf
1 red pepper, 1 yellow pepper cut in small pieces
Add to chicken and bring to a boil. Reduce heat to low and simmer for 10-20 mins
Mix 2 tbsp cornstarch in 3 tbsp water and pour in to thicken curry sauce.
Remove bay leaf
Add 2 tbsp peanuts and serve
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