Thai Phanaeng Curry
- composureactive
- Jan 25, 2015
- 2 min read
Phanaeng has to be my favourite curry dish out there. I never used to be a spice fan but then I spent a month travelling Thailand. It was during this time that I came to face the spice and ended up loving it. Whilst in Chamgmai, my friend and I took part in a full day cookery course (only £20!) where we learnt how to cook eight different courses. It was this curry recipe that stuck with me, however, and is now a family favourite.
The beauty of this one is that you can spice it up as much or as little as you like. It is also a great way to use up all those left over veggies from your fridge.
.................
Your first job is to make the curry paste. You can do this very easily in an electric blender.
*Half a fresh red and half a fresh green chilli
*Two Shallots
*Juice of one lime
*One/Two handfuls of peanuts
*One teaspoon of Coriander powder
*One teaspoon of Turmeric powder
*One teaspoon of Cumin powder
*One teaspoon of Curry Powder
*Half a teaspoon of chilli flakes
*Two cloves of garlic
*A thumb of ginger
· ................
Once you have made the curry powder get some sesame oil hot in a large wok and add the paste.
For the curry-
*Two chicken breasts chopped into small pieces
*Two onions
*One red pepper
*One green pepper
*Half a packet of french green beans
*A packet of fresh mini corn
*Two carrots
*Spring onions
*Fresh Coriander
*Sesame Oil
*Fish Sauce
*Oyster Sauce
*Soya Sauce
*One tin of coconut milk
*Chicken stock cube
*Brown Sugar/runny honey
· .................
Once the curry paste is sizzling in the pan, stir in your chicken and half of the coconut cream.
When the chicken is cooked start to add the rest of the veg and then add the rest of your coconut milk, the stock cube and about four table spoons of water.
Next add two table spoons of soya sauce and one of both oyster and fish sauces. Finally add a tablespoon of sugar or runny honey and your fresh coriander and chopped spring onions.
Serve with basmati or jasmine rice.
Enjoy :)
Kommentare