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Red curry paste

Ingredients :

1 tbsp vegetable oil

1 tbsp ginger & garlic paste

5-6 tbsp red curry paste

800ml coconut milk

8 skinless, boneless chicken thighs, cut into large chunks

kaffir lime leaves (ideally fresh)

2 tbsp fish sauce

1 tsp brown sugar

½ small pack 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 kaffir 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.

Steop 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.

Source: bbcgoodfood.com

Serves : 4

Time :

Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal