Quick red chicken curry recipe

Neil Perry
Quick red curry of chicken.
Quick red curry of chicken. Photo: William Meppem
Difficulty
Easy
Dietary
Dairy-free

A quick and easy curry. Buy a ready-roasted chook to cut prep time even further.

Ingredients

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 

Method

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.

If you love this speedy recipe, try Neil Perry's cheat's green curry or his fried eggs with nahm jim