THAI RED CHICKEN CURRY

that's life (Australia) - - Real Food -

SERVES 4

PREP AND COOK: 35 MINS

• 1 tblsp veg­etable oil

• 1 tblsp gin­ger and gar­lic paste • 5-6 tblsps red curry paste • 800ml co­conut milk

• 8 chicken thigh fil­lets,

cut into 3cm pieces

• 4 kaf­fir lime leaves • 2 tblsps fish sauce

• 1 tsp brown sugar

• 1/2 x 10g pun­net fresh Thai

basil, plus ex­tra to serve

1 Heat the oil in a large saucepan over a medium heat. Add gin­ger and gar­lic paste, cook for 2 min­utes. Add the curry paste, cook, stir­ring un­til fra­grant, then pour in the co­conut milk. Bring to the boil, re­duce to a sim­mer, stir a lit­tle and wait for the oil to rise to the sur­face. Add the chicken and lime leaves, and sim­mer for about 12 min­utes, or un­til the chicken is cooked through. 2 Add fish sauce and sugar. Bring to the boil, re­move from the heat and add the basil.

3 Serve curry topped with a few ex­tra basil leaves, sliced red chilli and fresh gin­ger, cut into match­sticks, if de­sired. Serve with steamed rice.

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