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Red Curry Add 2 tablespoons

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Red Curry Add 2 tablespoons of Thai red curry paste and a knob of peeled, sliced ginger and fry in the chicken coconut mixture for 2 minutes. Add a wine glass full of chicken stock (made from a bouillon cube is fine), the remaining coconut milk, 2 tablespoons of fish sauce, 1 tablespoon of brown sugar. Simmer for 5 minutes and add; a sliced red chilli, a handful of trimmed sugar snap peas, a tin of drained lychees and 4 kaffir lime leaves.

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