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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