So for the last week I have been traveling around Thailand and I am now finally in my brother’s place in Sydney with access to a laptop and so can share my new recipes. While in Thailand I visited an amazing place called Koh Chang where amongst trekking through jungles, scuba diving and meeting elephants, I did an amazing afternoon cookery course which gave me a nice little repetoir of delicious recipes that I had been eating all week.
My favourite was probably the Panang Curry as I love nutty flavours. It’s like a red curry with nuts ground in to the curry paste. It is the most delicious curry you will eat! We made the curry paste from scratch so it’s probably a good weekend recipe, but the curry paste lasts for a month if you cover it in a little oil and store in an airtight container, so  you can make again a few times with ease! If it looks like too much ingredients, you could always buy red curry paste and add the ground roasted peanuts. Also some ingredients may be hard to find at home so don’t stress too much if you have to drop and ingredient or two!

 

Ingredients (serves 4):

Curry Paste:

1 tsp cumin seeds

1 tsp coriander seeds

2-3 cardamon seeds (1/4 tsp powder)

1 inch cinnamon (1/4 tsp powder)

1 piece nutmeg (1/4 tsp powder)

1 piece of mace (1/4 tsp powder)

1 tbsp roasted peanuts

 

Other herbs:

2 dried red chillies

1/2 tsp salt

1/2 tsp chopped galangal (you can get this in asian shops)

2 tsp sliced fresh lemongrass

1 chopped coriander root

1 tsp chopped skin lime kaffir fruit

2 tbsp chopped shallots

5 cloves garlic

1 tsp shrimp paste

 

Curry:

10g chicken breast chopped

1/4 cup aubergine

long green beans

1 onion chopped

Handful babycorn sliced diagonally

1/2 cup coc0nut cream

3 cups coconut milk

1 tsp c0conut sugar

1 1/2 tsp fish sauce

1/4 cup sweet basil

2-3 kaffir lime leaves

 

1. Pound all curry paste ingredients together in pestle and mortar, add in other herbs and pound.

2. Heat 1/2 cup coconut cream and add 1 1/2 tbsp red curry paste, stir until fragrant and add torn kaffir lime leaves.

3. Add chicken and cook until done, add more coconut milk if curry looks dry.

4.  Add aubergine, green beans, babycorn mix well and add coconut milk slowly. Cook until soft.

5. Season with coconut sugar and fish sauce.

6. Serve with sweet basil, sliced kaffir lime leaves, sliced chilli & a drizzle of coconut cream on top.