Leftover Roast Chicken Red Curry
Serves 4 | 
10 minutes cooking time
Ingredients
- 1 onion
- 1 capsicum
- 2 tbsp AYAM™ Thai Red Curry Paste
- AYAM™ Coconut Milk 270mL
- 6 frozen lychees, defrosted
- 1 roast chicken, meat removed from the carcass
- 1 tbsp AYAM™ Fish Sauce
- 1 tbsp palm sugar
- 1 lime, juiced
- ¼ bunch Thai basil leaves
- ¼ bunch mint
Method
-
Saute the onion and capsicum in a hot pan until softened. Add the red curry paste to the pan and cook off the spices in the paste.
-
Add the coconut milk and stir. Add a splash of water if it becomes too thick. Add a handful of lychees into the pan and add the pieces of cooked chicken. Finish the curry with palm sugar, fish sauce, lime juice stirred through and garnish with a drizzle of coconut milk and fresh herbs.
