Name: Spicy Thai Red Curry
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Vegetable oil - 1 tablespoon; Freshly grated ginger - 1 tablespoon; Garlic, minced - 3 cloves; Red curry paste, or more to taste - 5 tablespoons; Full-fat coconut milk - 1 (13.5 ounce) can; Boneless, skinless chicken thighs, cut into 1-inch pieces - 4 (5 ounce); Lime leaves - 6; Fish sauce - 2 tablespoons; Brown sugar - 1 teaspoon; Thai basil - ½ (.6 ounce) package; Cooked jasmine rice - 2 cups

Ingredients for - Spicy Thai Red Curry

1. Vegetable oil 1 tablespoon

2. Freshly grated ginger 1 tablespoon

3. Garlic, minced 3 cloves

4. Red curry paste, or more to taste 5 tablespoons

5. Full-fat coconut milk 1 (13.5 ounce) can

6. Boneless, skinless chicken thighs, cut into 1-inch pieces 4 (5 ounce)

7. Lime leaves 6

8. Fish sauce 2 tablespoons

9. Brown sugar 1 teaspoon

10. Thai basil ½ (.6 ounce) package

11. Cooked jasmine rice 2 cups

How to cook deliciously - Spicy Thai Red Curry

1 . Stage

Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.

2 . Stage

Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.

3 . Stage

Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.

4 . Stage

Bring to a boil, then take off the heat and add Thai basil.

5 . Stage

Spoon the curry into a bowl. Serve with jasmine rice.