Another great guided recipe. Only required red curry paste, chicken, coconut milk, sugar, fish sauce and vegetables. Hope it lasts for dinner because it is very tasty. We love Thai food and this is particularly easy. Have to admit, haven’t got round to making my own TM red curry paste, just used a tablespoon of the Greggs red curry paste from the jar. The heat was just right and could be increased with fresh chilli. Substituted bell peppers, cabbage, basil and spinach for the peas, thai basil, and broccoli in the recipe because that’s what was in the fridge. Didn’t have kaffir lime leaves or bamboo shoots either so left these out too. Just stirred the spinach through the cooked curry. Topped with fresh coriander …. excellent recipe and will be definately saved to favourites! It still tasted great with all the substitutions and exclusions. We like flexible recipes like this.