Chicken Curry with Basil, Ginger and Peanuts

Name: Chicken Curry with Basil, Ginger and Peanuts
Ingredients: 400 ml coconut milk; 15 ml (1 tablespoon) red curry paste (or more to taste); 30 ml (2 tablespoons) Thai fish sauce; 15 ml (1 tablespoon) brown sugar; 15 ml (1 tablespoon) roasted peanuts, ground; 6 chicken thighs, skinned and boned; 30 ml (2 tablespoons) fresh ginger, finely chopped; 5 ml (1 teaspoon) garlic, finely chopped; 4 dried kaffir lime leaves, crumbled or 2 lemon leaves, finely sliced; 125 ml (1/2 cup) fresh basil leaves, sliced thinly

Try this wonderful Thai chicken curry next time you are looking for a quick and easy dish to change a ordinary supper into a memorable feast.

Published 12 May 2020

Method

Bring the coconut milk to the boil in a large saucepan and simmer for 3 minutes. Add the curry paste, fish sauce, brown sugar and peanuts and simmer for 2 minutes, stirring well.
Add the chicken and simmer for 7 minutes. Add the remaining ingredients. Check the seasoning: it should be salty, spicy and fragrant with the fresh basil leaves, but also slightly sweet. Serve with cooked rice.