FRIDAY NIGHT THAI

Our pick of the best recipes and products, plus Thai-inspired dishes to make

Thai basil will instantly give your curry an aromatic finish, but you can use regular basil or even coriander if you can’t find it. A good Thai curry should have a spot of oil on top, as this shows that the paste has been fried properly.

QServes 4

QPrep 15 mins

QCook 20 mins

1 tbsp vegetable oil

1 tbsp ginger & garlic paste from a jar

5-6 tbsp red curry paste (see p65)

800ml coconut milk

8 skinless, boneless chicken thighs, cut

into large chunks

4 kaffir lime leaves (ideally fresh)

2 tbsp fish sauce

1 tsp brown sugar

1/2 small bunch of Thai basil (see p65), regular

basil or coriander, plus extra to serve

1 red chilli, sliced diagonally thumb-sized piece of ginger, peeled and cut

into matchsticks cooked jasmine rice (see p65), to serve

1 Heat the oil in a large saucepan over a medium heat and fry the ginger & garlic paste for 2 mins. Add the curry paste, sizzle briefly, then add the coconut milk. Bring to the boil, then reduce the heat to a simmer. Stir and wait for the oil to rise to the surface. Add the chicken and lime leaves. Simmer for 12 mins, or until the chicken is cooked. 2 Add 1 tbsp fish sauce and a pinch of the sugar, then taste – if you like it saltier, add more fish sauce; if you like it sweeter, add more sugar. Bring to the boil, then remove from the heat and add the basil.

3 Spoon the curry into bowls and top with the chilli, ginger and some basil leaves. Serve with the cooked rice.

PER SERVING 425 kcals, fat 32g, saturates 17g, carbs 8g, sugars 4g,

fibre 2g, protein 27g, salt 2.4g