Thai Red Chicken Curry

Start with finely slicing the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as woody’and white in the centre).

Clean, wash and pat dry the chicken pieces. Set aside.

Heat the oil in a wok or large saucepan over medium heat. Stir in curry paste and cook for 5 minutes or so, stirring occasionally. Add chicken pieces and stir until they are coated with curry paste. Add lemongrass, fish sauce, vinegar, soy sauce, sugar, and 2 tablespoons of coconut milk. Stir to combine and cook for 3–4 minutes.

Add remaining coconut milk along with kaffir lime leaves, basil, red chili and stir. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 minutes until the chicken is cooked. Stir the curry a few times while it cooks, to prevent it from sticking and to keep the chicken submerged. Adjust the consistency of curry by adding water. Taste the curry and adjust the seasoning and consistency accordingly.

Once ready to serve, sprinkle few chopped basil leaves on top. Serve Thai Red Chicken Curry warm with Thai jasmine rice.