I love everything about curry. Everything. It’s fragrant, aromatic, and absolutely exploding with flavour. Yes please and thank you!! This quick & easy Thai-Style Chicken Curry is a little tailor-made rockstar dish, perfect for weeknight meals with the family. On the table in minutes, entirely comforting, and so much better than takeout. Awesome.

Thai-Style Red Curry
Makes 4 – 6 servings
1 tablespoon vegetable oil
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon basil stems, minced
6 tablespoons red curry paste
800 ml coconut milk
1 tablespoon lime zest
4 large free-range boneless skinless chicken breasts, cut into 1-inch chunks  
2 tablespoons fish sauce
1 teaspoon brown sugar
1 cup sugar snap peas
Handful of fresh cilantro leaves
Handful of fresh basil leaves
1 lime, cut into wedges
1 red chili, finely sliced
Cooked jasmine rice, to serve
1. Heat a large high-sided pan over medium heat, and pour in the vegetable. When hot, add the ginger, garlic, and basil stems, and cook, stirring frequently, for 2 minutes. Add the red curry paste and cook, stirring constantly, for 1 minute, then pour in the coconut milk, add the lime zest, and bring to a boil.
2. Add the chicken and cook for about 12 – 15 minutes, until cooked through. Add the fish sauce, brown sugar, and sugar peas, and bring to a boil. When boiling, remove from the heat.
3. Garnish the curry with fresh basil and cilantro, and serve with cooked jasmine rice, lime wedges, and fresh chilies (if you like it spicy). Delicious!