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
