1 handful Thai basil
2 red chillies, deseeded and finely sliced
2 large courgettes, cut into chunks
500ml/18fl oz reduced salt chicken stock
400ml tin coconut milk
1 heaped tbsp Thai red curry paste (I used Mae Ploy)
300驳/10陆辞锄 jasmine rice, cooked according to packet instructions
2 tbsp light brown sugar
2 tbsp Thai fish sauce
1 tbsp vegetable oil
4 good quality chicken legs, approx. 1kg/2lb 4oz
2 lime leaves