• 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 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.

  • STEP 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.

For more detailed tips on the techniques in this recipe, take a look at our how to make Thai curry and curry paste guide.

Recipe from Good Food magazine, June 2017


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.140 ratings