I was really in the mood for a curry on Monday evening after all my baking, and Alberto was working late so I thought I’d cook this, which he could easily heat through when he got home. I’ve made this recipe a fair few times before and it is very tasty. It uses Penang curry paste which can be quite strong so I scaled the amount of paste down, otherwise it would’ve been too hot. The recipe listed here served 4.
1 tablespoon of groundnut oil
2 red onions, sliced
2 tablespoons of Penang curry paste (I used about 1 teaspoons instead. which gave a lovely flavour but wasn’t overpowering.)
400ml of coconut milk
150ml of chicken stock
4 kaffir lime leaves, roughly torn
1 lemon grass stem, finely chopped
6 skinless chicken thighs, cut into strips
1 tablespoon of Nam Pla (fish sauce)
2 tablespoons of soy sauce
1 teaspoon of palm sugar
50g of unsalted peanuts, roasted and roughly chopped
175g of pineapple, roughly chopped
10cm piece of cucumber, peeled, halved lengthways, deseeded and sliced.
Heat a wok over a medium heat and add the oil.
Stir fry the onions for 1-2 minutes. Then add the curry paste and stir fry for a further 1-2 minutes.
Pour in the coconut milk and stock. Add the lime leaves and lemon grass and simmer for 1 minute.
Add the chicken pieces and gradually bring to the boil, stirring occasionally.
Simmer for 10 minutes until the chicken is tender and cooked through.
Stir in the fish sauce, soy sauce and sugar and simmer for 2 more minutes.
Stir in the peanuts, pineapple and cucumber and cook for a further 1-2 minutes.
Serve with extra roasted peanuts on the side and with boiled rice.