I don’t know how to truly describe my friendship with the divine Tim Curry, other than to say we just have, well, IT. We get each other, we love each other and he truly is one of the most dearest friends I am lucky to have.
We first connected in the ‘70s when I was trying to make a name for myself on the West End stage. While I made a name for myself in the back-alleys and in casting, I could never compete with the talent of Tim.
While this is the point I would usually vow to destroy his life, he made me laff and I could never bring myself to bring him down. So instead, I did what I do third best and vowed to make him a star.
I marched him in to casting for Rocky Horror, he snagged Frank N. Furter, he parlayed that onto the film roll, the film was followed by Clue … Fern Gully and Home Alone 2 – opposite my dear friend Cath O’Hara. By the time he was up for the egregiously Oscar-snubbed Muppet Treasure Island, I knew I had succeeded in my goal.
Tim and I haven’t had the pleasure of catching up as often following his stroke in 2012, so it was such an absolute treat to welcome him down-under and reconnect. We laughed, we cried, we gossiped – Trump was a dick on the Home Alone 2 set, obvi – and most importantly, we demolished a big ol’ Red Tim Curry.
While I feel like we’re in a bit of an oversupply of curries this week, when they taste this good, I won’t complain. Hot and spicy, rich and creamy with a punch of all the best Thai flavours, there is no better way to see out the week.
Red Tim Curry
1 tbsp minced ginger
4 garlic cloves, minced
⅓ cup red curry paste
800ml coconut milk
600g chicken thighs, cut into a large dice
4 kaffir lime leaves
2 tbsp fish sauce
2 tsp muscovado sugar
small handful Thai basil
small handful coriander, plus extra to serve
1 red chilli, thinly sliced
rice, to serve
Heat a lug of oil over medium heat and cook the ginger and garlic for a couple of minutes, or until fragrant. Add the curry paste and cook for a minute before slowly stirring through the coconut milk. Bring to the boil, reduce to a simmer and carefully add the chicken and lime leaves. Cover and cook simmering for half an hour, or until cooked through.
Add the fish sauce and muscovado sugar and bring back to the boil and cook for a couple of minutes. Remove from heat, stir through the Thai basil, coriander and chilli.
Serve immediately on a bed of rice, with a sprinkling of coriander. Then, obviously, devour.