Tom Kerridge calls this 'no hassle' Thai coconut chicken stew 'spot on' - recipe

ok.co.uk:

With the weather looking a little gloomy and wet, there’s nothing we’re craving more than a dish that is sure to keep us warm from the inside out.

Luckily, this Thai basil and coconut chicken stew by Ryan Riley hits just the spot thanks to its aromatic taste and nourishing stock.

Featuring notes including garlic, ginger and coriander, the dish is bursting with flavour and packs a punch in every mouthful - the perfect antidote to the wintery climes.

What’s more, the stew doesn’t require hours and hours of cooking, meaning you can go from prep to plate in no time at all.Thai basil and coconut chicken stew Serves 2 Ingredients 6 boneless chicken thighs, cut into bite-sized pieces 4 tbsp garlic paste 4 tbsp ginger paste 1 tsp ground coriander ¼ tsp white pepper, plus extra to season ½ tsp salt, plus extra to season 1 tbsp vegetable oil 3 long red (Thai) chillies, finely chopped with seeds (keep back a few slices to garnish) 100g Thai basil leaves, finely chopped, plus extra to garnish 1 × 400g tin of full-fat coconut milk 300ml chicken stock 10 mixed-colour cherry tomatoes, halved 1 tsp fish sauce 1 tsp light soy sauce 1 tsp light brown soft sugar Steamed vegetables and boiled jasmine rice, to serve Method Place the diced chicken into a bowl and add the garlic, ginger, ground coriander, white pepper and salt and mix well.