Thai red curryForget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.
Prep: 0H 15M
Cook: 0H 20M
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.
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 12 mins or until the chicken is cooked through. Half way through add the Red Pepper
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.
Bring to the boil, take off the heat and add 3/4 small pack Thai basil.
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.