With tender chicken, colourful veggies and infused with ginger and garlic, this coconut sauce is mild enough for picky eaters but has a deep flavour that will still keep the grown-ups satisfied.

Making your own Thai red curry paste takes ... sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice.

Reduce the heat slightly and stir in the chicken pieces ... flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.

The sauce makes enough for two meals. You can keep in the fridge for up to two days or freeze for later. Serve with jasmine rice and a bowl of tender, young steamed green beans.

Jasmine rice or sticky rice is best ... Storing your leftover Thai Yellow Chicken Curry is almost as simple as making it. First, allow the curry to cool to room temperature.

Thai red curry chicken ... thickens slightly. Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.