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To make the paste:

  • Red Chillies 20 g
  • Banana shallots 50 g
  • Galangal 20 g
  • Garlic 50 g
  • Lemongrass 20 g
  • Lime 20 g
  • Lime leaves 1 g
  • Coriander seeds 5 g
  • Cumin seeds 5 g
  • Black peppercorns 5 g
  • Cardamon, green 1 g
  • Fish sauce 50 ml

To make the curry sauce:

  • Vegetable oil 20 ml
  • Coconut milk 400 ml
  • White Chicken Stock (scratch) 400 ml
  • New potatoes 450 g
  • Cinnamon Sticks 5 g
  • Seedless Tamarind 20 g
  • Brown sugar 4 g
  • Fish sauce 20 ml

Finishing the curry:

  • Peanuts 100 g
  • Chicken breast, skinless 800 g
  • Coriander 10 g
  1. To make the paste:

    • Trim, peel and rinse all the ingredients then blend together into a smooth paste. Adjust seasoning to taste then cover and chill (can be frozen) until needed.

  2. To make the curry sauce:

    • Fry the paste for 2-3 min. in the oil then add coconut milk, stock, potatoes, tamarind, sugar, peanuts and cinnamon then bring to the boil and simmer for 12-15 min. or until the potatoes are cooked. (This sauce can be held at this stage ready for addition of vegetables and chicken to order during service.)
  3. Finishing the curry:

    • Pour the sauce into a saucepan and bring to the boil then add the vegetables and chicken then reduce the heat and simmer for 3 min. Turn off the heat, allowing the chicken to cook through gently in the hot sauce over 1-2 min. Season to taste.
    • Serve topped with coriander, the remaining peanuts and coconut rice.
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