Thai red chicken curry

Rinse the rice, add 450 ml of water and cook covered over low heat for 15 minutes, then let it stand for 10 minutes without lifting the lid.

Cut the chicken into 2–3 cm pieces, the aubergine into 2 cm cubes and the pepper into strips.

Heat the oil with 3–4 tbsp of the thick part of the coconut milk in a saucepan, add the curry paste and fry for 2–3 minutes, stirring, until very fragrant.

Curry pastes vary a lot in heat — start with 2 tbsp and add more later if you want it spicier.

Add the chicken and fry it in the paste for 3 minutes. Pour in the rest of the coconut milk and bring to a gentle simmer.

Add the aubergine, fish sauce and sugar and simmer over low heat for 10 minutes. Add the pepper and simmer for 5 more minutes, until the aubergine is soft and the chicken is cooked through with no pink inside.

Turn off the heat and stir in the basil leaves. Serve with the rice. Done!