It's rambutan high season in Koh Samui ! Enjoy this little known sweet and spicy red curry prepared with local fruits.
Serves 2.
Red curry paste for 2
200 g chicken tenderloin or chicken thighs, sliced
200 ml coconut cream
100 ml chicken stock
1½ tablespoon fish sauce
6 rambutans, peeled and pitted
4 cherry tomatoes, halved lengthwise
1 tablespoon lime juice
1 handful of Thai sweet basil leaves
Bring half of the coconut cream to the boil and dissolve the curry paste in it. Add the chicken and cook briefly. Add the remaining cream and mix well.
Stir in the stock and when it starts boiling again, add fish sauce and rambutans. Cook over low heat, covered, for 10 minutes.
Stir in tomatoes and lime juice, then taste to adjust seasoning. Add the basil (keep a few leaves to garnish) and mix.
Transfer to serving bowls and garnish with basil leaves. Serve preferably with rice noodles.