Quick red chicken curry recipe

Name: Quick red chicken curry recipe
Cook time: 1 h
Yield: 4
Cuisine: Thai
Ingredients: 250ml coconut cream; 3 tbsp vegetable oil; 150g red curry paste; 4 makrut 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

Neil Perry

Updated September 10, 2020, first published July 11, 2017

Quick red curry of chicken.William Meppem

easyTime:30 mins - 1 hourServes:4

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 makrut 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.

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