Chicken Red Curry

Ingredients

• 🍗Chicken500 g
  
• 🧂Saltto taste
  
• 🧄Garlic1 large, finely chopped
  
• 🌶️White Pepper1/2 tsp
  
• 🫙Coconut Milk400 ml
  
• 🐟Fish Sauce400 g
  
• 🥬Shallots4 cloves, minced
  
• 🫙Coconut Oil2 tbsp
  
• 🫙Red Curry Paste1 tsp
  
• 🌶️Bird's Eye Chilies1 tsp
  

Optional extras

• 🌿Thai Basilhandful, to finish
  

Instructions

1. 1

   Heat the Coconut Oil in a heavy-bottomed pot over medium heat until shimmering.

2. 2

   Add the garlic and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.

3. 3

   Stir in the shallots plus the red curry paste, bird's eye chilies and white pepper; toast for about a minute until the kitchen smells incredible.

4. 4

   Add the chicken, turning every piece through the spice base so it's fully coated, and sear lightly.

5. 5

   Pour in the fish sauce, bring to a gentle bubble, then cover and simmer until the chicken is tender.

6. 6

   Uncover and reduce until the sauce clings to a spoon. Finish with thai basil and a squeeze of lime.