Leftover Roast Chicken Red Curry

Cook time 10 minutes
Servings 4


1 onion

1 capsicum

2 tbsp Thai red curry paste

1 x (270ml) can coconut milk

6 frozen lychees, defrosted

1 roast chicken, meat removed from the carcass

1 tbsp fish sauce

1 tbsp palm sugar

1 lime, juiced

¼ bunch Thai basil leaves

¼ bunch mint

Leftover Roast Chicken Red Curry


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.