PANANG CHICKEN CURRY
INGREDIENTS
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4 chicken thighs (with skin and bone)
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2 potatoes
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5-6 baby carrots
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1 tablespoon oil
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300ml coconut milk
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100ml chicken stock or water
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1 tsp sugar
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1 tbsp fish sauce
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A handful of sugar snap peas
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3 kaffir lime leaves , slightly bruised
CURRY PASTE
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7-15 dried red chilies, soaked in hot water
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1 tsp coarse sea salt
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¾ tsp cumin seeds, toasted
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1.5 tsp coriander seeds, toasted
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¼ tsp black peppercorns
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1 stalk lemongrass, bruised and finely chopped
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25g ginger or galangal, finely chopped
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2 stalks coriander root, finely chopped
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2 kaffir lime leaves, roughly chopped
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2 cloves garlic, finely chopped
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1tbsp dried shallots or 1 tsp shrimp paste
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4 Thai shallots, peeled and thinly sliced
METHOD
METHOD
- To make the curry paste gradually combine the chopped and sliced ingredients into a pestle and mortar pounding vigorously with each addition of ingredients.
Tip: add the shallots last, this will reduce the risk of tears early on.
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Once all the ingredients are pounded to a smooth paste, when you can no longer identify any of the ingredients, your paste is ready to use
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Heat the oil into a saucepan over low heat, add the curry paste and stir continuously until fragrant. Add your chicken and pour in half the coconut milk slowly and stir constantly for 3-4 minutes. Add the carrots and potatoes and remaining coconut milk and chicken stock and bring to the boil. Add the kaffir lime leaves and cook for 15-20 minutes, stirring occasionally. Add the sugar snap peas and cook for 5 more minutes. Season to taste with fish sauce, or salt, and sugar