Name: Thai red curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tbsp vegetable oil; 2 tbsp ginger & garlic paste; 6 tbsp red curry paste; 800 ml coconut milk; 600 g chicken breast, sliced widthways 1cm; 4 lime leaves; 1 red pepper, sliced; 2 tbsp fish sauce; 1 tsp brown sugar; 1 handful basil leaves; 1 red chilli, sliced diagonally; 1 knob ginger, cut into matchsticks; 500 g jasmine rice, to serve

1

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

2

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

3

Add the chicken and lime leaves, and simmer for 12 mins or until the chicken is cooked through. Half way through add the Red Pepper

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

Bring to the boil, take off the heat and add 3/4 small pack Thai basil.

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.

Method