Thai chicken curry with ginger and Thai basil
We cook the curry paste till fragrant with julienned chilli, fish sauce and caramelise it with brown sugar before adding diced free-range chicken thigh, coconut milk and lime leaves and cooking till tender.
The curry is finally finished with lots of greenery - handfuls of Thai basil, baby peas and baby spinach. We've so got all your bases covered!
- Small:Serves one (hungry!) to two adults with accompaniments
- Large:Serves three to four adults with accompaniments
Serve with steamed coconut rice or rice noodles. The curry contains peas and baby spinach so you can get away with no
LOWER CARB: Serve with shirataki noodles or cauliflower "rice" - pulse-chop cauliflower in a food processor until broken into rice-sized pieces. Toss in a dry frying pan with a pinch of salt.
Frozen product. Defrost in refrigerator. Once defrosted, reheat, and consume within 48 hours.
SMALL AND LARGE SIZE: Defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, till piping hot. Serve with steamed coconut rice or rice noodles.