FOR THE THAI RED CURRY
500 g chicken breasts, cubed
2 Tbsp (30 ml) coconut, vegetable or canola oil
2 tsp (10 ml) garlic paste
2 tsp (10 ml) ginger paste 
4 Tbsp (60 ml) Thai red curry paste 
1 tsp (5 ml) fish sauce
the juice of 1 lime
2 small red onions or shallots, peeled and quartered
1 medium-sized red bell pepper/capsicum, deseeded and portioned the same size as the onions
1 medium-sized marrow or 4 baby marrows/courgettes portioned into cubes 
1 small bunch of Thai asparagus, cut into about 3 cm strips (optional)
1 C (250 ml) mange tout, very roughly chopped
1 C (250 ml) snap/snow peas, very roughly chopped
2 to 3 lime leaves and 1/2 stalk of lemongrass, grind until it’s formed a very soft and fluffy texture – this takes just a few seconds.
1 C (250 ml) coconut cream
2 C (500 ml) coconut milk

PREPARING THE CURRY
1. Heat the oil on medium to high heat in a large saucepan.
2. Add the chicken and cook for about 7 minutes.
3. Add the garlic, ginger and curry paste and stir until the curry paste has rendered and all ingredients are well incorporated. This takes about 5 minutes.
4. Add the onions, bell pepper, ground lemongrass and Thai leaves.
5. Keep stirring the ingredients, and then add the marrow, peas and asparagus.
6. Add the fish sauce and lime juice, cook for 1 to 2 minutes, and season with salt.
7. Add both the coconut milk and cream, adjust the heat to high and cook for another 3 minutes or until the sauce is lush. 
8. You can garnish with slices of red chilli and/or coriander leaves.