- Heat oil in saucepan and add onion, garlic and ginger and cook for 2 mins or until soft.
- Add carrot, capsicum and cook for 10 mins.
- Add curry paste, coconut cream, fish sauce, brown sugar and kaffir lime leaves.
- Chop chicken thighs and add.
- Cook for 30 mins stirring occasionally.
- Serve on rice and add peanuts, fried shallots, chilli, coriander and a wedge of lime. Enjoy!