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PANANG THAI CURRY

Yields4 ServingsPrep Time30 minsCook Time20 minsTotal Time1 hr 20 mins

PANANG CURRY PASTE, HERE’S WTF YOU NEED:
This gives you 1 Jar, which you can freeze for up to 3 months.
 10 dried red chillies (Prik-haeng)
 ½ cup peanuts, toasted
 1 1-inch cinnamon stick
 1 tsp white peppercorns
 1 tbsp coriander seeds
 1 tsp cumin seeds
 5 Thai red chillies
 ¼ cup stalks of fresh lemon grass (discard the outer layer if too tough)
 1 1-inch fresh galangal (substitute with ginger)
 6 kaffir lime leaves
 1 ½ tbsp kaffir lime zest
 ¼ cup tender coriander roots, chopped (substitute with 1/2 cup coriander leaves if you find the roots too icky)
 3 shallots, diced
 1 tbsp brown sugar
 6 cloves garlic
 3 tbsp shrimp paste
 salt to taste
PANANG CURRY, HERE’S WTF YOU NEED:
 coconut oil
 4 tbsp panang curry paste
 ¾ cup coconut milk
 2 cups coconut cream
 8 chicken thighs, boneless and diced
 1 tbsp fish sauce
 1 tsp brown sugar
 ½ cup Thai basil
 2 Thai red chillies
 ¼ cup peanuts, toasted and coarsely crushed
 serve with jasmine rice
HERE’S WTF YOU DO:
1

Soak the dried red chilies in warm water for up to an hour to soften. Meanwhile, on a low flame toast the peanuts and set aside. Next, toast the spices, starting with the biggest and gradually adding the smallest. Gently crush the peanuts coarsely in the mortar and pestle and set aside. Then, grind the spices to a powder and set aside.

2

Then drain the red chillies on a paper towel, add to the mortar and pestle and along with the Thai red chillies, start grinding.

3

Gradually add the rest of the ingredients, starting with the lemongrass, then galangal, coriander, then kaffir, then the shallots, brown sugar, garlic and lastly add the shrimp paste. Once it becomes a fine paste, add in the spice powders and give it one last mix. Then, add in the crushed peanuts, bring it all together and ready! Now, dump in a jar and you’re set.

4

You’ll need around 3 tbsp of paste for the curry. In a pot, melt a little coconut oil, add your paste and fry on low heat until fragrant. Then, pour in the coconut milk and mix. Once thoroughly mixed, add your coconut cream and stir through. Bring to a simmer, here is when you’ll see the oil rise up to the surface. Now toss your chicken in, cover with a lid, lower the heat and cook through for around 15 minutes.

5

Uncover, increase heat to high, add the fish sauce and brown sugar and cook for 3 more minutes. Take off heat and serve up on jasmine rice, garnishing with Thai basil, Thai chillies and crushed peanuts.

6

Phew! Stuff your fuckin face!

Nutrition Facts

Servings 4