Serves: 4 people.
Preparation Time: 15 minutes to prep, 20 minutes to cook.
- 1 tbsp olive oil
- 1 garlic clove
- 1 thumb sized piece of ginger
- 5-6 tbsp red curry paste
- 800ml coconut milk
- 8 skinless, boneless chicken thighs, cut into large chunks
- 4 kaffir lime leaves (ideally fresh)
- 2 tbsp fish sauce
- 12 Thai basil leaves
- Handful of fresh basil or coriander, plus extra to serve
- 1 red chili, finely sliced diagonally
- 150g jasmine rice (may want more if your guests are greedy)
- Heat the olive oil in a large saucepan over a medium heat and fry the ginger and garlic for one minute.
- Add the red curry paste, sizzle for a few seconds, then pour in the coconut milk.
- Bring to the boil, then reduce to a simmer, stir a little and wait for the oil to rise to the surface (usually a maximum of 2 minutes).
- Add the chicken thighs and kaffir lime leaves, and simmer for around 12 minutes or until the chicken is cooked through (to tell whether the chicken is cooked, cut into it and if the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish colour, you need to cook it a bit longer).
- While the curry is simmering, cook the jasmine rice according to instructions on the packet.
- When the chicken is cooked, add the fish sauce to the curry, then taste – if you like it a little saltier, add more fish sauce.
- Bring to the boil, take off the heat and add the Thai basil leaves.
- Spoon the curry into four bowls and top with the sliced red chili, and a few basil leaves or a handful of chopped coriander.
- Serve with the jasmine rice.
Please let us know how you get on with this recipe!
If you have any ideas or alternatives, add them in the comments box below!
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