Chicken with red curry sauce

This recipe is one of my son's specialties and when it is to be served we always have a discussion about how strong the cupboard should be. Now we have come up with a solution that everyone can live with, and that is that each individual can sprinkle over as much of the chili as they want. The recipe is suitable for 4 people.

1 tbsp oil

1/2 tbsp ginger puree

1/2 tablespoon finely chopped garlic, or puree from a tube

5-6 tablespoons red curry paste

400 ml coconut milk

400 ml coconut cream

600 g chicken fillet, cut into cubes

kaffir lime leaves (preferably fresh)

2 ss fishsauce

1 tablespoon brown sugar

1 handful of finely chopped Thai basil or coriander, plus a little for serving

1 red chili, finely shredded

thumb-sized ginger, cut into matches

boiled rice, for serving

Heat the oil in a large saucepan and fry the ginger and garlic for 2 minutes. Add red curry paste and fry for a few more minutes. Add coconut milk and cream and simmer until the oil rises to the surface. Add the chicken and kaffir lime, and simmer for 15 minutes or until the chicken is cooked through.

Add fish sauce and sugar, taste - if you like it a little saltier, add more fish sauce, if you like it sweeter, add a little more sugar. Add Thai basil, stir and divide into portion bowls. Sprinkle with chili, a little Thai basil and a little Thai basil. Serve with rice.