Crispy skinned red chicken curry with lychees


I’m a huge fan of a roast red duck curry and invariably order it at most Thai restaurants I frequent. Having been inspired towards some asian dishes of late watching Rick Stein’s Far Eastern Odyssey and not having any duck immediately available I decided to make a crispy skinned chicken curry.

8 chicken legs with skin on
1 tin of lychees in syrup
1 punnet of cherry tomatoes
3 tablespoons of decent red curry paste (you could make this yourself or purchase a good quality one if you have a favourite)
2 sticks of lemongrass (smashed)
1 small bunch of shallots (chopped)
1 tin of coconut milk
2 cloves of garlic
1 small bunch of coriander
1 small birdseye chili

Roastethe chicken legs in the oven for about 40 minutes until the skin was crispy and then when the meat is just done remove from the oven and pull the meat and skin off the bone.

Sautee garlic, shallots and lemongrass in some peanut oil until it begins to become aromatic. Add curry paste and stir through. Add coconut milk and some of the lychee syrup and check flavour so it is the right combination of sweet, salt, sour, spice. Add more lychee syrup until you are happy. Add in lychees and cherry tomatoes and cook for about 15 minutes to let flavours infuse. Add in chicken meat at the last minute and serve topped with coriander and chopped chili.


kŏr hâi jà-rern aa-hăan!


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