TODAY’S RECIPE: Thai red curry

CURRY in a hurry. SERVES 4.

Ingredients

1 tbsp vegetable oil 1 tbsp ginger and garlic paste 5-6 tbsp Thai red curry paste 800ml coconut milk 8 skinless, boneless chicken thighs, cut into large chunks 4 kaffir lime leaves 2 tbsp fish sauce 1 tsp brown sugar Basil or coriander 1 red chilli, sliced diagonally 8cm piece ginger, cut into matchsticks Cooked jasmine rice

Method

1 Heat oil and fry ginger and garlic paste over a medium heat for two minutes. Add curry paste, sizzle for seconds, then add coconut milk. Bring to boil, reduce to a simmer, stir and wait for oil to rise. Add chicken and lime leaves. Simmer for 12 minutes or until chicken is cooked through.

2 Add the fish sauce and a pinch of sugar to taste. Bring to boil, take off heat and add basil.

3 Top with chilli and ginger and serve with rice.