• 1 Tblsp. Prenzel Garlic infused Rice Bran Oil
• 1 large onion, diced
• 4 cloves garlic, finely minced
• 1 Tblsp. chopped fresh ginger
• 1/3 cup red curry paste
• 1 teaspoon shrimp paste
• 600gm Chicken breasts cut into 2cm cubes
• 2 Tblsp. fish sauce
• 270ml coconut milk
• 2 Tblsp. brown sugar, firmly packed
• 2 large carrots, peeled and thickly sliced or cut into batons
• 4 kaffir lime leaves
• 2 stalks lemongrass, cut into 10cm lengths
• 2 vine ripened tomatoes, diced
• ½ cup chopped fresh coriander 

In a large pan, heat Prenzel Garlic infused Rice Bran Oil. Add onion, garlic and ginger and sauté for 3 minutes until the onion has softened. Add curry paste and shrimp paste and cook for a couple of minutes or until curry paste is very fragrant; stir occasionally.
Stir in diced chicken and cook a few minutes until chicken looks cooked on all sides and is well coated in curry paste; stir frequently. Add fish sauce, coconut milk, brown sugar, carrots, kaffir lime leaves, lemongrass and mix well.
Allow the ingredients to simmer on a low for 30minutes stirring often.

Serve on rice topped with the fresh chopped tomato and coriander – yum!
Enjoy!

Variations:
Use Prenzel Asian infused Rice Bran Oil instead of the Garlic
Use beef instead of chicken