Thai red curry

• vegetable oil↗1 tbsp tbsp
• ginger & garlic paste1 tbsp tbsp
• red curry paste↗
• coconut milk↗800ml ml
• skinless, boneless chicken thighs↗8

  cut into large chunks

• lime leaves4

  (ideally fresh)

• fish sauce↗2 tbsp tbsp
• brown sugar↗1 tsp tsp
• Thai basil, basil↗

  or coriander, plus extra to serve

• red chilli↗1

  sliced diagonally

• thumb-sized piece ginger

  cut into matchsticks

• cooked jasmine rice↗

  to serve

Step-by-step instructions

1. 1

   Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.

2. 2

   Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.

3. 3

   Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.

4. 4

   Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.

5. 5

   Bring to the boil, take off the heat and add ½ small pack Thai basil.

6. 6

   Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.