Thai red curry recipe | Good Food

Units:

1 tbsp vegetable oil
1 tbsp ginger & garlic paste
red curry paste
800ml coconut milk
8 skinless, boneless chicken thighs
cut into large chunks
4 lime leaves
(ideally fresh)
2 tbsp fish sauce
1 tsp brown sugar
Thai basil, basil
or coriander, plus extra to serve
1 red chilli
sliced diagonally
thumb-sized piece ginger
cut into matchsticks
cooked jasmine rice
to serve

Method

step 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.
step 2
Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
step 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.
step 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.
step 5
Bring to the boil, take off the heat and add ½ small pack Thai basil.
step 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.