Marinade the chicken ginger, olive oil and garlic for 2 hours.
Fry the chicken in batches for long enough to become lightly golden in colour.
Add the Thai red curry paste and coconut milk to the pan and warm through on a high heat until it becomes a more oily consistency. Reduce the heat to a simmer.
Add all the vegetables in a heavy bottom saucepan and simmer for around half an hour.
Add the basil leaves as garnish and serve with basmati or jasmine rice.
Other vegetables work equally well particularly peppers and baby sweetcorn. You might also like to add some fresh chilli for an extra kick.
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