Name: Thai red curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 0
Cuisine: Thai
Ingredients: 1 tbsp vegetable oil; 1 tbsp ginger-garlic paste; 5-6 tbsp red curry paste; 13.66 fl oz can unsweetened coconut milk; 8 skinless, boneless chicken thighs cut into large chunks; 4 lime leaves (fresh or dried); 2 tbsp fish sauce; 1 tsp light brown soft sugar; bunch of Thai basil or coriander plus extra to garnish; 1 red chile pepper sliced diagonally; thumb-sized piece of fresh ginger root cut into matchsticks; jasmine rice to serve

Thai red curry

Forget ordering takeout – make your own Thai red chicken curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavor

35 min total 15 min prep 20 min cook 0 557 cal

Instructions

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1 Heat the vegetable oil in a large frying pan set over a medium heat and fry the ginger-garlic paste for 2 mins. Add the curry paste, sizzle for a few seconds, then pour in the coconut milk.
2 Bring to the boil, reduce to a simmer, stir and wait for the oil to rise to the surface.
3 Add the chicken pieces and lime leaves, and simmer for 12 mins, or until the chicken is cooked through.
4 Add 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 the Thai basil leaves or coriander. Spoon the curry into four bowls and top with the chile pepper, some more ginger and a few extra basil or coriander leaves. Serve with jasmine rice.