Thai-style red chicken curry

Serves 4
1 tbsp oil
80g Thai red curry paste
500g chicken thighs, deboned and cubed
1 x 400g tin coconut milk
½ cup chicken stock
200g baby rosa tomatoes
140g sugar snap peas
2 tsp fish sauce
1 tsp brown sugar
Juice of 1 lime
Sea salt and black pepper
Basmati rice, cooked
Fresh coriander, to garnish

1. Heat oil in a medium pot, add the curry paste and fry for 1 minute. Add chicken thighs, coconut milk and chicken stock and allow to simmer for 10 minutes.
2. Add the tomatoes and sugar snap peas and simmer for another
5 minutes. Stir in the fish sauce, brown sugar and lime juice; season, and stir until the sugar has dissolved.
3. To serve: garnish with fresh coriander and serve with basmati rice.