Thai chicken curry with ginger and Thai basil Big Sale

The OG curry, on the menu for over 15 years and still as fresh as the day we pounded our first curry paste with mortar and pestles (really). What sets it apart is the brightness of the curry paste – with lemongrass, loads of coriander, lime zest and a restrained hand with chilli – the lime-leaf scented coconut sauce and the handfuls of greenery – peas, spinach and Thai basil. Dish up over rice and dinner is done. 

To enjoy this Thai chicken curry with ginger and Thai basil, simply dish it up over rice. There are no specific complicated steps. Just savor the delicious combination of flavors. Keep it in a cool place if you plan to store it for a short while. If you want to store it longer, put it in the fridge. When reheating, make sure to heat it thoroughly over medium heat.