Thai Red Curry

Ingredients:

1 tbsp vegetable oil

1 tbsp ginger

2 garlic cloves (you can use paste)

1 Red or Green chill

1/2 peppers (any colour)

5-6 tbsp red curry paste (quick and easy)

4 chicken breast

350/400 Coconut milk

2 tbsp fish sauce

1 tsp brown sugar

½ small pack Basil Or coriander, (save some to dress)

Thumb sized piece of ginger cut into small sticks

cooked rice or noodles to serve

Method:

Add vegetable oil in a large pan/ pot over a medium heat add the ginger and garlic paste fry off for 2 mins. Add 5-6 tbsp of the red curry paste, then pour in your coconut milk.
Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the top of the pan 


Then next add the chicken, and leave simmer for 15 mins or until the chicken is cooked through. Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste season as you wish. Bring back to the boil, take off the heat and add ½ small pack basil or coriander 


Serve with rice or noodles

To dress , Spoon the curry into bowls and top with 1 chilli, a thumb-sized piece of ginger and basil or coriander