Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Par boil the potatoes, drain and set aside. To make the paste, place the peppercorns, cinnamon, cumin and corriander in a frying pan and cook over medium heat for 2 minutes, or until aromatic. Cool the spice mixture, then add it to a food processor, together with the chilli, shallots, ginger, lemongrass, garlic and peanuts. Process until you have a smooth paste. Add the oil to a large, heavy based pan, and heat on a medium heat. Add the chicken pieces, and cook until browned. You might need to do this in batches. Remove the chicken from the pan and set aside. Still on a medium heat, add the spice mixture and fry gently for about 1 minute. Add the coconut milk and cook on medium heat for about 5 minutes. I like my curry paste super-smooth, so at this stage I remove from heat, cool for a few minutes and then add to a blender, and blend the coconut milk and spice mixture until it's a smooth, creamy mix. Return to the pan. This step is entirely optional. Add the sugar to the coconut milk mixture, and cook on medium for a further 3 minutes. Return the chicken to the pan and add in the potatoes, bay leaf, cardamon pods, fish sauce and tamarind. Bring to the boil, then reduce and gently simmer for 30-40 minutes, or until chicken and potatoes are cooked. Add the extra peanuts 5-10 minutes before finish cooking. Serve with steamed rice and/or roti.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Persian-influenced Thai curry paste — warm spices, peanuts, potato
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium massaman paste — Persian-influenced Thai curry, complex
Rotisserie attachment for Weber kettle — whole chicken, prime rib
The definitive Thai food encyclopedia — history, technique, 650 pages
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Persian-influenced Thai curry paste — warm spices, peanuts, potato
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium massaman paste — Persian-influenced Thai curry, complex
Rotisserie attachment for Weber kettle — whole chicken, prime rib
The definitive Thai food encyclopedia — history, technique, 650 pages