Recipe from:bbcgoodfood.com
1 tablespoon vegetable oil
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1 tablespoon ginger paste
1 tablespoons garlic paste
5-6 tablespoons red curry paste
800 ml coconut milk, shaken well
8 skinless, boneless chicken thighs, cut into large chunks
4 lime leaves (ideally fresh)
2 tablespoons fish sauce
1 teaspoon brown sugar
Thai basil
For serving:
1 bunch basil or coriander
1 red chili, thinly sliced
thumb-sized piece ginger, cut into matchsticks
steamed jasmine rice
Heat the vegetable oil in a large saucepan over a medium heat. Fry the ginger and garlic paste for 2 minutes. Add 5-6 tablespoons red curry paste, sauté for a few seconds, then pour in the coconut milk.
Bring the mixture to a boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface. Add the chicken thighs and lime leaves, bring to a simmer and cook for 12 minutes or until the chicken is cooked through.
Add 1 tablespoon 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 the mixture to a boil, take off the heat and add a small bunch of Thai basil. Serve with steamed jasmine rice with your favorite toppings. On the show we topped our red curry with thinly sliced red chilies, fresh ginger and a few basil leaves.