Name: Thai red curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 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

Thai red curry

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.

35 min total 15 min prep 20 min cook 4 557 cal

Instructions

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