CHICKEN PANANG CURRY ** Save the recipe for a fave Thai curry ** INGREDIENTS (serves approx. 4 with curry paste leftovers): PANANG CURRY PASTE: 1tsp Cumin Seeds, toasted 2tsp Coriander Seeds, toasted 4 x pieces Mace, toasted 3 x Cardamom Pods, toasted 0.5tsp Black Peppercorns, toasted 0.5tsp Sea Salt 5 x Fresh Red chilli (can sub with half amount of dried chillies) 5 x Fresh Green chilli (can sub with half amount of dried chillies) Thumb-size piece of Galangal, grated 10 x Garlic Cloves, chopped 3 x Shallot, chopped 2 x Lemongrass Stalks, chopped 8 x Coriander Root 1 x Kaffir Lime, zested 1tsp Shrimp Paste (can sub salt & fish sauce) REST OF THE DISH: Sesame Oil Chicken Thighs, skinless & boneless, cut into strips 2 x Garlic, minced Thumb-size Piece of Ginger, minced 1 x Brown Onion, thinly sliced 1 x Red Pepper, thinly sliced 1 x Orange Pepper, thinly sliced 2-4tbsp Panang Curry Paste (depending on spice preference) 1tbsp Peanut Butter 2 x Cans of Coconut Milk 1tbsp Fish Sauce 1 x Lime, juiced 2tbsp Brown Sugar Spring Onion, to serve Fresh Coriander, to serve Fresh Red Chilli, to serve Fried Shallots, to serve Peanuts, to serve Jasmine rice, to serve METHOD: * Add all curry paste ingredients to food processor and blitz until it forms a paste (really important to toast the dried spices beforehand to release the flavours). Store, sealed, in the fridge * For the curry, heat sesame oil in a wok. Brown chicken strips and remove from the pan. * Go into the wok with a little more sesame oil, then add the onion and fry for a few mins. * Now, add the pepper, garlic and ginger and stir fry for a further few mins. * Add the panang curry paste and peanut butter and coat the vegetables. Then add the coconut milk, bring to the boil and reduce to a simmer for 10 mins until thickened (if you use reduced-fat coconut milk, you may need to add a little cornflour slurry here as a thickening agent). Taste your curry and add more curry paste now if you want it spicier! * Add the browned chicken and the residual juices for the final 5 mins, along with the fish sauce, sugar, lime juice. Mix thoroughly. ** RECIPE CONTINUED IN THE COMMENTS **