Thai Red Curry Chicken
1 tbsp sesame oil or vegetable oil
825g chicken thighs, skins removed
1 tsp salt
1 onions, finely chopped
4 garlic cloves, finely chopped
150 chicken stock
1 tbsp dark brown sugar
3 tbsp red curry paste
2 tbsp fish sauce
2 tbsp fresh lime juice
400ml light coconut milk
900g spinach leaves
Cooked jasmine rice, to serve
Handful, fresh basil leaves
Serves
6