Ingredients

· 1 tablespoon vegetable oil

· 1 tablespoon ginger garlic paste

· 5-6 tablespoons red curry paste

· 800 ml coconut milk

· 8 pieces of chicken

· Kaffir lime leaves

· 2 tablespoons fish sauce

· 1 teaspoon brown sugar

· ½ pack Thai basil

· 3-4 red chillies

· Thumb-sized piece ginger

· Cooked rice to serve

Method

Heat a tablespoon of vegetable oil in a saucepan over medium heat and fry one tablespoon ginger and one tablespoon garlic paste for two minutes. Add red curry paste, sizzle for a few seconds, and then pour in the coconut milk. Bring to boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface. Add the fish sauce and a pinch of brown sugar, and then adjust the taste. Bring to boil, take off the heat and add Thai basil. Spoon the curry into bowls; top with red chillies, a piece of ginger and a few extra basil leaves. Serve with cooked rice.