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  • 1 tbsp vegetable oil
  • 1 tbsp ginger & garlic paste
  • 5-6 tbsp red curry paste
  • 800ml coconut milk
  • 8 skinless, boneless chicken thighs, cut into large chunks
  • kaffir lime leaves (ideally fresh)
  • 2 tbsp fish sauce
  • 1 tsp brown sugar
  • ½ small pack Thai basil
  • basil or coriander, plus extra to serve
  • 1 red chilli, sliced diagonally
  • thumb-sized piece ginger, cut into matchsticks
  • cooked jasmine rice, to serve
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