Thai Red Curry with Crispy Skin Chicken, Coconut Rice, Kai Lan & Lychee

Pat chicken breasts dry with paper towel and score the skin with a sharp knife diagonally 3-4 times. Pick coriander leaves and finely chop stems. Pick basil leaves and discard stems. Keep lime leaves whole. Cut kai lan into bite sized pieces. Cut lychees in half.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Add rice and ¹⁄₂ cup of coconut cream to a small pot with 1 cup of water and a pinch of salt. Bring to the boil, cover and simmer until rice is tender, approx 15 minutes. If rice seems dry or crunchy when tested add a little more water and cook for a few more minutes.

Heat a frying pan over a high heat for 2 minutes, (no need for oil) place the chicken breast into the pan skin side down for 4-5 minutes until skin is crisp and golden. Set chicken aside on a plate for now. You finish cooking it in the curry sauce.

Tip! Be careful not to burn the skin, you want caramelisation and to render some of the fat.

Heat a wok or frypan on medium heat. Drizzle 1 tsp of oil into pan and add the curry paste and lemongrass. Stir for 1 minute until fragrant. Add the coconut cream, stock, ¹⁄₄ cup of water, kaffir lime, and chopped coriander stems. Simmer for 10 minutes to reduce and develop flavour.

Slice the chicken breast and add to the curry. Add the lychees and kai lan and turn down to a gentle simmer and cook for 3-4 minutes.

Tip! If you swapped to duck: For a pinker duck breast we suggest slicing the breast into 6-8 pieces and cooking for just a few minutes. If you like it cooked through add on a couple of extra minutes cooking time when adding to the curry.

Season the curry with fish sauce to taste and add half of the coriander leaves. Fluff the coconut rice with a fork and divide between bowls. Add the curry and garnish with thai basil and the remaining coriander.

Pat chicken breasts dry with paper towel and score the skin with a sharp knife diagonally 3-4 times. Pick coriander leaves and finely chop stems. Pick basil leaves and discard stems. Keep lime leaves whole. Cut kai lan into bite sized pieces. Cut lychees in half.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Add rice and ¹⁄₂ cup of coconut cream to a small pot with 1 cup of water and a pinch of salt. Bring to the boil, cover and simmer until rice is tender, approx 15 minutes. If rice seems dry or crunchy when tested add a little more water and cook for a few more minutes.

Heat a frying pan over a high heat for 2 minutes, (no need for oil) place the chicken breast into the pan skin side down for 4-5 minutes until skin is crisp and golden. Set chicken aside on a plate for now. You finish cooking it in the curry sauce.

Tip! Be careful not to burn the skin, you want caramelisation and to render some of the fat.

Heat a wok or frypan on medium heat. Drizzle 1 tsp of oil into pan and add the curry paste and lemongrass. Stir for 1 minute until fragrant. Add the coconut cream, stock, ¹⁄₄ cup of water, kaffir lime, and chopped coriander stems. Simmer for 10 minutes to reduce and develop flavour.

Slice the chicken breast and add to the curry. Add the lychees and kai lan and turn down to a gentle simmer and cook for 3-4 minutes.

Tip! If you swapped to duck: For a pinker duck breast we suggest slicing the breast into 6-8 pieces and cooking for just a few minutes. If you like it cooked through add on a couple of extra minutes cooking time when adding to the curry.

Season the curry with fish sauce to taste and add half of the coriander leaves. Fluff the coconut rice with a fork and divide between bowls. Add the curry and garnish with thai basil and the remaining coriander.