Thai Red Chicken Curry - cooking recipe

Ingredients

1 tablespoon peanut oil
1 medium Spanish onion, Sliced Thinly
3 tablespoons valcom authentic Thai red curry paste (May be substituted for another red curry paste but this is the one I found to be the best)
600 g chicken thigh fillets, Cut into 3rds
1/2 cup chicken stock
1 can baby new potato, Cut into Halves
1 cup coconut milk or 1 cup coconut cream
1 tablespoon lime juice
1 tablespoon fish sauce
1 tablespoon basil, paste

Preparation

Saute` onion and curry paste in a medium pan.
Add Chicken in batches and cook over medium heat until browned.
Add stock and potatoes.
Simmer covered for 20 minutes.
Stir in remaining ingredients.
Simmer uncovered for 5 minutes and serve.