Recipe by BBC Good Food

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Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour

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Ingredients

• 1 tbsp vegetable oil
• ½ tbsp ginger paste
• ½ tbsp garlic paste
• 5 tbsp red curry paste
• 800 ml 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 pack thai basil
• basil (or coriander, plus extra to serve)
• 1 red chilli (sliced diagonally)
• thumb-sized ginger (piece, cut into matchsticks)
• jasmine rice (cooked, to serve)

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Method

1. Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
2. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
3. Add 8 skinless, boneless chicken thighs, cut into chunks, and kaffir lime leaves, and simmer for 12 mins or until the chicken is cooked through.
4. Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
5. Bring to the boil, take off the heat and add ½ small pack Thai basil.
6. Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.

View the recipe instructions at BBC Good Food