Neil Perry's fried eggs with nahm jim, and quick red curry of chicken

1 long red chilli, deseeded and chopped

3 Thai green chillies, chopped

1 clove garlic, chopped

2 coriander roots, scraped and chopped

1½ tbsp caster sugar

1½ tbsp fish sauce

1½ tbsp lime juice

1½ tbsp tamarind water (available at supermarkets)

1. To make the dressing, pound the chillies, garlic, coriander root and sugar in a mortar with a pestle to a fine paste. Add the fish sauce, lime juice and tamarind water, then taste to check for balance.

2. Heat the oil in a wok or deep-fryer until just smoking, 180°C. Carefully crack the eggs into a bowl and then gently pour both eggs into the hot oil. Use a large spoon to ladle some of the hot oil over the top of the eggs until they are golden brown all over. Remove from the oil, drain on paper towel and transfer to a serving plate.

3. Mix the herbs and both the fresh and fried red shallots in a bowl and moisten with some of the dressing.

4. Sprinkle the herb salad over the eggs and then drizzle with the remaining dressing to serve.

Quick red curry of chicken

Serves 4 as a shared dish

250ml coconut cream

3 tbsp vegetable oil

150g red curry paste

4 kaffir lime leaves

3 tbsp fish sauce

2 tbsp grated palm sugar

500ml coconut milk

1 roasted whole chicken, cut into 3cm chunks off the bone

3 long red chillies, halved lengthways and deseeded​

1 handful of sweet Thai basil leaves

1 lime to squeeze

1. In a heavy-based frying pan over high heat, bring the coconut cream and vegetable oil to the boil, stirring continuously so that it doesn't burn. When the coconut cream "splits", add the curry paste.

2. Crush the lime leaves in your hand, add them to the pan and cook until all the aromas rise from the paste and it is sizzling fiercely. This will take 10-15 minutes.

3. Add the fish sauce and cook for 1 minute. Then add the palm sugar and the coconut milk and bring to the boil.

4. Add the chicken and chillies and simmer gently for about 3 minutes, until chicken has heated through. Stir in the basil with a little squeeze of fresh lime juice, then serve with rice and greens.

Wine Match Joseph Chromy "Pepik" Pinot Noir 2015, Relbia, Tasmania; $20. This style of pinot is perfect for the lingering spice of the curry. Light to medium bodied, the aroma is inviting with raspberry, red mulberry and layers of spice. The palate is awash with bright-red cherries, raspberry and subtle, juicy tannins.