Red curry paste ingredients:
3-4 Red chilies (soaked & sliced)
1/4 cup onion (finely chopped)
3 garlic cloves
1 tsp cumin
1 tsp coriander
1 tsp Lime zest
1 tsp White pepper
Salt to taste
¼ cup Celery
¼ tsp cinnamon powder
1 tbsp Ginger
Ingredients:
4 K&N’s TenderBrest
1 tbsp ginger garlic paste
400 ml coconut milk
2 Tbsp fish sauce
1 tsp brown sugar
1 tbsp basil
1 red chilli (sliced diagonally)
Ginger for garnish (sliced)

Method:
-In a blender add red chillies, onion, garlic, cumin, coriander powder, lime zest, white pepper, salt, clery, cinnamon powder and ginger blend these ingredients well. Red curry paste is ready.
1- Thaw the K&N’s TenderBrest as per Instructions on the pack and slice.
2- Heat 1 tbsp vegetable oil in a large pan over a medium heat and fry ginger garlic paste for 1 min. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 400ml coconut milk.
3- Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
4- Add sliced K&N’s TenderBrest and simmer for 12 mins.
5- Add 1 tbsp of the fish sauce and brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
6- Bring to the boil, take off the heat and add basil.
7- Spoon the curry into bowl and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with rice.