Add
the additional tablespoon of oil to the pan along with the onion, celery and garlic and saute until the onion is caramelized.
Add
the additional tablespoon of oil into the pan and season the chicken breast.
Drizzle on the vinegar and
the additional tablespoon of oil.
Add the onions and
an additional tablespoon of oil to the skillet and sauté for 5 minutes, or until translucent.
Add the curry paste and
an additional tablespoon of oil if necessary and fry for a couple of minutes until the curry paste darkens in colour and is very fragrant.
You may need to process for another minute or add
the additional tablespoon of oil.