Ingredients (serves 2)

· 2 tbsp peanut oil

· 1 tbsp finely chopped ginger

· 1 tbsp finely chopped garlic

· 50 g red curry paste

· 400 ml coconut milk

· 6 kaffir lime leaves

· 2 tbsp fish sauce

· 1 tsp coconut sugar

· 350 g chicken thighs

· Your preferred vegetables

· Thai basil leaves

For serving

· Cooked jasmine rice

· Fresh slices of red chili

· Fresh coriander

Preparation

1. Heat the oil over medium heat. Add the curry paste, finely chopped ginger and garlic, and fry for 2 minutes.

2. Add the coconut milk, lime leaves, sugar and fish sauce, and stir.

3. Spread the chicken out, and let it simmer for about 8–12 minutes, or until the chicken is cooked through and the sauce has nearly reached the desired thickness. Add vegetables to simmer together at the appropriate time.

4. Remove the dish from the heat. Stir in a handful of Thai basil leaves.

5. Serve with jasmine rice and garnish with fresh slices of red chili and coriander.