Alice Through The Year

Peanut Penang Chicken Curry

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by
Alice
Penang Curry

I have been super busy developing this recipe and it is now a firm favourite of mine I really hope you will love it as much as I do.

If you like chicken satay then this is the dish for you. It is packed full of delicious and vibrant flavours. This recipe is not 100% authentic as I wanted to make it accessible to all; a traditional Penang Curry paste requires lime leaf, Thai basil and a host of other aromatic ingredients none of which are available in your local supermarket. Rest assured this recipe delivers on flavour, you won’t be disappointed.

This curry paste takes minutes to make but if you don’t have minutes then a good quality red Thai curry paste will do the job. If you do make the paste from scratch then alter the chilli kick to as hot and spicy as you like!

Ingredients

  • 2 Tbsp Peanut Butter (crunchy or smooth)
  • 1 Tin Coconut Milk
  • 2 Potatoes
  • 2 Chicken Breasts
  • 200ml Water
  • 2 Tbsp Fish Sauce
  • 1 Tbsp Brown Sugar
  • 200g Mangetouts
  • 4 tbsp of curry paste (see below or use shop-bought)

Red Thai Curry Paste

  • 1 Tbsp Turmeric
  • 1 Tbsp Coriander Seeds
  • 2 Cloves Garlic
  • 1 Onion
  • 6-7 Dried Chillies (4 Tsp Dried Chilli Flakes)
  • 1 Inch Ginger
  • 2 Lemon Grass Sticks
  • 1 Lime
Ingredients for Red Thai Curry Paste
Ingredients for Red Thai Curry Paste

Method

Red Thai Curry Paste

  1. Boil the kettle and pour over 3 tbsp over the dried chillies
  2. Peel the ginger with a tsp then cut in half
  3. Peel the garlic and onion. Cut the onion into quarters
  4. Using a potato peeler peel the lime
  5. Once the chillies have softened add all the ingredients (as well as chilli water) into a food processor or pestle and mortar, (if using pester and mortar don't add the chill water)
  6. Blend or grind until smooth

Curry Sauce

  1. Peel the potatoes and cut into small cubes, around 2cm
  2. Slice the chicken breasts in to very thin strips
  3. Place a large pan on a medium heat. Add 1 tbsp of oil.
  4. Add the curry paste to the pan and stir well for 1 minute
  5. Add the peanut butter, then all the remaining ingredients apart from the chicken
  6. Leave to simmer gently for 5 minutes then add the chicken, leave with the lid on for a further 5 minutes
  7. Squeeze in the juice of the zested lime
  8. Serve with steamed rice and fresh coriander

Note

This recipe also works very well with prawns. If making for a vegetarian use diced sweet potato, red pepper This paste freezes very well, make double the amount and save for another day