Ingredients
- 1kg chicken drumsticks (pre-cooked on BBQ and meat shredded off the bone)
- 300g cauliflower, cut into florets (pre-cooked on BBQ)
- 1 red capsicum, sliced (pre-cooked on BBQ)
- 2 x 400ml cans of coconut milk
- 1 jar (185g) yellow curry paste
- 1 tablespoon palm sugar
- 2 tablespoons SQUID brand fish sauce
- 1 can (400g) lychees (drained but reserve some liquid)
- 3 garlic cloves, thinly sliced
- 2 tablespoons olive oil or vegetable oil
- Jasmine rice to serve
Method
- We are caravanning around Australia and don't want to be constantly cooking whilst travelling on the road. Living in a small space with limited kitchen areas, tools and water/power always makes it challenging to create quality tasting meals!
- The ""caravan hack" enlists the help of bulk cooking techniques and being resourceful with the ingredients, tools and power that you have around.
- This recipe, captured at Bay of Fires in Tasmania, calls for meal prepping the core ingredients using a public bbq, then finishing the recipe on a gas cooker and a single pan. Since we had already pre-cooked meat and veggies for a number of other dishes a few days in advance, whipping up this beautiful curry only took 15 minutes for 8 serves! Play around with the protein and vegetables to keep the recipe interesting as well.
- Warm a large skillet on medium-high heat. Add the oil, then garlic and sauté for about 1 minute, or until fragrant; stir frequently.
- Add the curry paste and cook for 1 minute, stirring frequently. Add the coconut milk, SQUID brand fish sauce and palm sugar and stir to combine. Reduce the heat to medium and allow mixture to gently boil for about 5 minutes.
- Add all remaining ingredients - chicken, cauliflower, capsicum and lychees. Allow the curry to gently boil to heat the remaining ingredients through about 5 minutes.
- Add some reserved lychee juices if you want it a bit sweeter.
- Serve over jasmine rice and enjoy!
Product used in recipe
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
