Thai Curry with Star Anise and Thai Basil

This recipe is a hotch potch of different recipes I've used over the years plus the use of my fave Mai Ploi Thai curry base (which makes it a bit quicker and cheaper). Make sauce a day or so before needed and before adding chicken - just tastes better that way! Serve with Jasmine rice (can cook in half water half coconut milk plus some sliced spring onions mixed through to serve)

Serves 4

Ingredients

1 rounded tbsp Mai Ploi red thai curry paste (if doubling recipe don't double paste - just add 1/2 tbsp more)
2 fat cloves garlic pressed
Good chunky thumb size piece ginger peeled and finely grated
Skin and boneless chicken thighs (2-3 per person) chopped into large bite sized chunks
2 tins coconut milk (I tend to base this on half a tin per person - dont be tempted to get low fat as the sauce may split) 

2 tsp ground coriander
1 lime (roll the lime firmly under your hand on the worktop a few times then cut in half as makes easier to squeeze) 

2/3 dried lime leaves (not essential)
Bunch fresh Thai basil

2-3 tsp palm sugar (or brown sugar if don't have)
4 star anise

A cinnamon stick
2 tbsp fish sauce

Handful coriander finely chopped (save some to serve)

Optional: Bamboo shoots, aubergine peas, aubergine

To serve: 

Rice cooked (Jasmine or basmati)

Finely chopped coriander 

Handful salted peanuts crushed (only if absolutely sure no one has allergies!)

Red chilli finely chopped (seeds removed)

Another lime sliced on plate

*if using an aubergine chop into chunks with skin on and fry separately in a little veg oil until crisped a little all over before adding to the curry - adds a nice dimension!

Method

Heat a tbsp sunflower or veg oil in a large skillet and gently cook through the thai paste on a med heat for a few mins to release the flavour.  

Add the garlic and ginger for a couple of seconds (be sure not to burn garlic) before adding the coconut milk and stirring well. 

Add star anise, cinnamon stick, lime leaves, ground coriander, 1 tbsp of the fish sauce, juice of a lime and the palm sugar. Bring to a gently simmer for a few mins. Taste and add more fish sauce if salt needed and if sweetness required more palm sugar. If not hot enough add more Thai paste or a little chopped red chilli without seeds but be careful! Can add water to one of empty coconut tins and add a little at a time if need more liquid.

When happy the sauce flavour is balanced tear up a handful of thai basil leaves and add with the aubergine or aubergine peas or bamboo shoots if using and an initial generous sprinkling of coriander leaves. Simmer for 20 mins or so. 

If making ahead let cool and pop in fridge to reheat at a later date before reheating, adding the chicken and gently simmering until chicken cooked through (about 15 mins (10 if chicken breast)). 

Remove cinnamon stick and star anise.Taste again to make sure the sauce has the right balance. 

To serve place rice in a large ramekin or suitable sized bowl to turn out onto your plate or bowl. Serve curry around sprinkled with finely chopped coriander, a little chopped red chilli and peanuts if desired and safe to do so!  Pop the lime on the side.

Enjoy!