Instructions: Heat the oil in a wok.

Fry the red curry paste and chicken for five minutes stirring regularly.

Add half the coconut milk simmer gently for two minutes stir occasionally.

Add the remaining coconut milrk fish sauce salt and sugar and bring to the boil.

Then add the courgettes peppercorns and chillies stir well and garnish with basil.

Serve with rlce or noodles.

Serves 4

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