FiveTwentyFive

Southern Chicken Curry

2 tbsp oil
2 tbsp butter
3.5 pound whole chicken, quartered, then cut into small pieces, on the bone
2 tbsp Kua curry paste
2 cups coconut cream
2 cups water
2 tbsp palm sugar (sub soft brown sugar)
3 tbsp fish sauce
2 zucchinis, thickly sliced
3 tbsp lime juice
2 large fresh red chillies, finely sliced

Heat the oil and butter in a large pot and fry the chicken pieces until just golden brown. Stir in the curry paste, coconut cream, water, sugar and fish sauce. Cover and cook over low heat for 30 minutes or until the chicken is very tender.

Add the zucchini, lime juice and chillies. Cook for a further 5-8 minutes.

Serve in a bowl.