Description

A mild fusion curry blend from Penang, Thailand. Spice ingredients may vary but usually include  cumin, dried chillies, galangal and ginger, lemongrass, kaffir lime leaves, coriander root and seeds. It may be mild in heat but this curry packs a punch with flavour.

Chicken curry – Penang style – serves 4

500g chicken thighs, cut into bite sized pieces

1 Tbsp peanut oil

2 Tbsp Red Hot Chilli Pepper Penang curry powder

1 can (400ml) coconut milk

1 large onion, sliced thinly

4 cloves garlic, minced/chopped/grated

2 tsp freshly grated ginger

1 tsp fish sauce

1 tsp raw sugar

1 red capsicum, sliced thinly

Squeeze of fresh lime

Fresh coriander leaves and rice, for serving

  1. Heat oil over medium-high heat in large non-stick frypan. Sauté onion for 2 minutes, then add capsicum, garlic and ginger and sauté for 2 minutes more.
  2. Add Penang spice and coconut milk.
  3. Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
  4. Stir in sugar, fish sauce, lime juice. Simmer for a few minutes. Season with salt and pepper, to taste and serve with fresh chopped coriander and rice

50g