THAI RED CHICKEN CURRY

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.