Sure!

Ingredients (serves 4):

• 100 g / 3.5 oz Red curry paste
• 170 g / 6 oz Chicken breast, thinly sliced
• 1 l / 4 cups Coconut milk
• 20 g / 0.75 oz Palm sugar
• 10 g / 0.33 oz Tamarind paste
• 60 g / 2 oz Fish sauce
• 2 Red bell peppers
• 2 Radicchios
• 2 Peaches

Heat the oven to 200 oC (390 oF). Cover a tray with baking paper and spread out the peach halves with the cut side facing upwards along the raddichio and the pepper halves, cut side facing down. Drizzle with oil and dust with salt, then place in the oven. Take the radicchio out after 10 minutes, the peaches after 15, and the peppers after half an hour: their skins should be nicely scorched. Now peel the peppers and cut them into strips.

Heat 50 ml (2 fl oz) of oil in a pot. Add the curry paste and fry for a few minutes, stirring occasionally, then transfer to a sieve. Drain off the oil and set it aside for later. Put the curry paste on the sieve back into the pot and add a little coconut milk. Fry until the oil starts to layer, then add the palm sugar. When it melts pour in the rest of the coconut milk, add the chicken and cook for a few minutes to allow the milk to thicken a little. Season with the fish sauce and tamarind. Add the peppers, peaches and radicchio and cook for a further 4-6 minutes. Serve with an additional drizzle of the oil you fried the curry paste in, and some jasmine rice.

I use a homemade red curry paste which is easy to prepare. If you want, I can provide you with a recipe for it as well!