Thai Red Curry

4 chicken breasts

2 star anise (you will find this in the spice section)

1 chicken stock cube

2 bay leaves

2 kaffir lime leaves (not essential if you don’t have them)

Salt and freshly ground pepper

2 tbsp vegetable oil

4 garlic cloves, minced

1 inch ginger, grated

2 stalks lemongrass, finely chopped

1 red chilli, finely chopped

3 tbsp Thai red curry paste

400ml coconut cream or coconut milk (half of each can be used)

1 tbsp fish sauce

1 tbsp light soy sauce

1 tbsp brown sugar

Sweet basil leaves, to garnish (regular basil can be substituted)

Raw chilli, finely sliced (optional garnish)