A quick and easy curry. Buy a ready-roasted chook to cut prep time even further.
250ml coconut cream
3 tbsp vegetable oil
150g red curry paste
4 kaffir lime leaves
3 tbsp fish sauce
2 tbsp grated palm sugar
500ml coconut milk
1 roasted whole chicken, cut into 3cm chunks off the bone
3 long red chillies, halved lengthways and deseeded
1 handful of sweet Thai basil leaves
1 lime to squeeze
1. In a heavy-based frying pan over high heat, bring the coconut cream and vegetable oil to the boil, stirring continuously so that it doesn't burn. When the coconut cream "splits", add the curry paste.
2. Crush the lime leaves in your hand, add them to the pan and cook until all the aromas rise from the paste and it is sizzling fiercely. This will take 10-15 minutes.
3. Add the fish sauce and cook for 1 minute. Then add the palm sugar and the coconut milk and bring to the boil.
4. Add the chicken and chillies and simmer gently for about 3 minutes, until chicken has heated through. Stir in the basil with a little squeeze of fresh lime juice, then serve with rice and greens.
Wine Match Joseph Chromy "Pepik" Pinot Noir 2015, Relbia, Tasmania $20 This style of pinot is perfect for the lingering spice of the curry. Light to medium bodied, the aroma is inviting with raspberry, red mulberry and layers of spice. The palate is awash with bright-red cherries, raspberry and subtle, juicy tannins
If you love this recipe, check out Neil Perry's fried eggs with nahm jim.