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  • BBC Easycook

    FRIDAY NIGHT THAI

    Oct 02, 2020 4 minutes

    Thai red curry

    Thai basil will instantly give your curry an aromatic finish, but you can use regular basil or even coriander if you can’t find it. A good Thai curry should have a spot of oil on top, as this shows that the paste has been fried properly.

    ■ Serves 4 ■ Prep 15 mins ■ Cook 20 mins FREEZABLE

    1 tbsp vegetable oil
    1 tbsp ginger & garlic paste from a jar
    5-6 tbsp red curry paste (see p65)
    800ml coconut milk
    8 skinless, boneless chicken thighs, cut into large chunks
    4 kaffir lime leaves (ideally fresh)
    2 tbsp fish sauce
    1 tsp brown sugar
    ½ small bunch of

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