Thai Red Curry

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 tbsp vegetable oil

1 tbsp ginger & garlic paste

5 to 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

Directions at bbcgoodfood.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer