Name: Roast chicken red curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 medium barbecued chicken, cut into joints, warm (see notes); 400 millilitre can coconut milk; 2 tablespoon red curry paste; 1 tablespoon fish sauce; 1/2 tablespoon grated palm sugar; 1 red capsicum, cut into triangles; 1 green capsicum, cut into triangles; 1/4 pineapple, cut into triangles (see notes); 1 kaffir lime leaf, finely shredded, plus extra leaves to serve; 1/2 cup thai basil leaves, plus extra sprigs to serve; steamed rice, to serve

Roast chicken red curry

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

1 medium barbecued chicken, cut into joints, warm (see notes)

400 millilitre can coconut milk

2 tablespoon red curry paste

1 tablespoon fish sauce

1/2 tablespoon grated palm sugar

1 red capsicum, cut into triangles

1 green capsicum, cut into triangles

1/4 pineapple, cut into triangles (see notes)

1 kaffir lime leaf, finely shredded, plus extra leaves to serve

1/2 cup thai basil leaves, plus extra sprigs to serve

steamed rice, to serve

Method

1.Place chicken in a warmed shallow bowl.

2.Combine coconut milk and curry paste in a wok on medium heat. Add fish sauce and palm sugar and simmer for 3 minutes, stirring, until fragrant.

3.Increase heat to high. Stir in capsicum and pineapple. Cover, cook for 2 minutes, add kaffir lime and basil. Pour over chicken. Serve with extra lime leaves, basil and rice.

If the chicken has gone cold, place it in a 180°C oven for 10-15 minutes. Choose “topless” pineapple, or use three or four chopped canned pineapple rings.
Note

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Ingredients

Method

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