Curried Chicken And Coconut Stir Fry - cooking recipe

Ingredients

2 tbsp peanut oil
1 1/2 lb chicken thigh fillets, thinly sliced
1 None Spanish onion, thinly sliced
2 cloves garlic, minced
1/4 cup madras curry paste
3 None plum tomatoes, coarsely chopped
1 cup coconut cream
1/2 cup chicken stock
2 tbsp coarsely chopped fresh cilantro leaves
1 tsp brown sugar
2 tbsp lemon juice

Preparation

Heat 1 tbsp oil in a wok over medium-high heat. Working in batches, stir-fry chicken until cooked through.
Add remaining oil to wok. Stir-fry onion and garlic until onion is just tender. Add curry paste and stir-fry until fragrant.
Return chicken to wok along with tomatoes, coconut cream, chicken stock, cilantro, sugar and lemon juice. Stir-fry until heated through.