 |
|
||||||||
1 tbsp blanched peanuts
1/2 jar Marion’s Kitchen Thai Red Curry Paste
1 tsp ground cumin
1 tsp ground coriander
2 tbsp vegetable oil
500g (1 lb) chicken thigh fillets, thinly sliced
¾ cup coconut milk
1½ tbsp fish sauce, or to taste
1½ tbsp finely shaved palm sugar, or to taste
2 tbsp coconut cream
finely sliced makrut lime leaves, to serve
sliced fresh red chilli, to serve
Heat a small frying pan over medium-high heat and add the peanuts. Toast until lightly golden (be careful they don’t burn), then transfer to a mortar. Use a pestle to grind to a fine powder.
Transfer the ground roasted peanuts to a small bowl. Add the curry paste, ground cumin and ground coriander, then stir to combine.
Heat the vegetable oil in a large pan over medium heat. Add the curry paste mixture and cook, stirring for about 2 minutes. Then add the chicken and stir-fry until the chicken starts to colour. Stir through the coconut milk. Cover and reduce the heat to low. Simmer for 30 minutes.
Taste the finished curry for seasoning. Add the fish sauce and palm sugar and taste again to see if you would like to add more. Transfer to a serving plate. Drizzle with coconut cream and top with makrut lime leaves and slices of red chilli.
– For a comforting meal, I like to serve this with a side of steamed rice and a classic Thai omelette .
So delicious
Wednesday night has become “Marion” night as we try a new recipe each week. This was so easy, so delicious and will definitely be on the menu again soon.
Authentic flavour
I tried the red curry paste with chicken and green beans. The most authentic store bought curry paste I have ever tried. I can’t wait to make my favourite Panang curry using red curry paste and the recipe on on the website
Finally found a great store-bought curry paste
Tonight we made the chicken panang curry for dinner using Marion’s new red curry paste. Was so pleased to find our local coles stocked it! It was so delicious and not too spicy like some other jar curry pastes we’ve tried before. Can’t wait to try the green curry and massaman next time!