Forget ordering takeaway and make your own Thai red chicken curry at home. This classic dish takes just 15 minutes to prep and it’s bursting with flavour.
Prep:15 mins
Serves 4
1tbsp vegetable oil1tbsp ginger & garlic pastered curry paste800ml coconut milk8 skinless, boneless chicken thighs, cut into large chunks4 lime leaves (ideally fresh)2tbsp fish sauce1tsp brown sugarThai basilbasil or coriander, plus extra to serve1 red chilli, sliced diagonallythumb-sized piece ginger, cut into matchstickscooked jasmine rice, to serve
STEP 1Heat 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 2Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.STEP 3Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.STEP 4Add 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 5Bring to the boil, take off the heat and add ½ small pack Thai basil.STEP 6Spoon 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.
