Heat the oil in a pan, add the red curry paste and fry till the oil separates, Now add the chicken and stir. Add the coconut milk, soya sauce and salt. Cook covered on low heat for 10 mins. Now add the mushrooms, bell peppers and sugar. You can add any vegetables here. Put 1/2 cup water and cook for 2 more mins. Garnish with basil leaves and serve. This curry can be served with plain rice or plain noodles.
Boil 6 to 7 cups of water and remove from the heat. Add the noodles, cover and leave them for 1 to 2 mins. Drain the water and refresh with cold water. Strain and add oil to them and mix. Heat oil and add garlic and peanuts. Saute and toss in the noodles, tomato ketchup and salt. Mix well and fry for 3 to 4 mins. Add the basil leaves while serving.
Grind the peanuts, chilli powder, jeera and coriander powder finely. Heat oil and add the crushed garlic and saute till the garlic becomes golden brown. Add the onion and cook till soft. Now add the peanut mixture. Add 2 to 3 tsp of water, sugar, lemon juice, soya sauce and salt and cook for 3 to 4 mins. Serve, garnished with peanuts.