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MALAYSIAN-STYLE CHICKEN AND POTATO CURRY

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Serves: 4-5

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Oh my days! This is super duper amazing. Serve with steamed rice and lettuce.

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Ingredients

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for the paste

  • 5 cloves garlic (chopped)
  • 4 long fresh red chilli peppers (chopped 0r 2 dried chillis)
  • 3 lemongrass (outer leaves removed thinly sliced)
  • 5 cm fresh root ginger (peeled and chopped)
  • 4 large shallots (peeled and chopped)
  • 1 teaspoon turmeric
  • 4 tablespoons groundnut oil

for the other

  • 1 kilogram chicken thighs (seasoned)
  • 2 tablespoons groundnut oil
  • 2 onions (sliced)
  • 1 cinnamon stick
  • 3 star anise
  • 400 ml coconut milk
  • 100 ml chicken stock
  • 1 teaspoon brown sugar
  • 2 tablespoons light soy sauce
  • 2 tablespoons Thai fish sauce (nam pla)
  • 1 handful fresh coriander (torn)
  • 3 large potatoes (cut into 1.50

Method

  1. whizz all the paste ingredients in blender, trickling in the oil.
  2. place the 2tbsp oil in a large pan and heat. add the curry paste, fry for a few minutes until fragrant. add sliced onions, and fry for about 5 minutes, stirring, until begin to soften.
  3. add the seasoned chicken to the pan, coat with the paste. add cinnamon, star anise, coconut milk, stock, sugar, soy sauce and fish sauce. simmer for half an hour.
  4. add potatoes and cook for a further 15 minutes.
  5. skim off any excess oil from the surface. taste and adjust seasoning. scatter in coriander leaves.

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