Helen RandellChicken Penang
March 28th 2010 06:09
As mentioned earlier, I have been looking forward to using my Kaffir lime leaves in some thai curries. This penang chicken curry is a great example of how the lime leaves really lift a strong sauce. Feel free to use store-bought paste for this recipe, or if you are really keen, the paste recipe is below. For the record, I made the paste.
When I make curry paste, I freeze the extra paste in two tablespoon cubes in my icecube tray. This way, when I want to use them next, all I have to do is pull one out of the freezer and let it defrost. It's not as good as when it's fresh, but it is still has a fresher taste than store bought.
Chicken Penang
450ml coconut cream
2 tbsp oil
2 tbsp penang curry paste
450g chicken breast, thinly sliced
1 zucchini, diced
3 tbs fish sauce
2 tsp brown sugar
4 Kaffir lime leaves, finely chopped
2 large, fresh chillies, thinly sliced, optional
20 basil leaves
Heat the oil in a wok or pan and add the curry paste and stir-fry for 5 minutes. Add the chicken and zucchini and stir-fry until lightly coloured. Stir in the coconut cream, fish sauce and sugar. Stir well for a few minutes then add the lime leaves, chili and basil. Serve with rice.
Penang Curry Paste (for the very keen)
5 large dried chilies
1/2 teaspoon sea salt
20g shallots, peeled and finely chopped
40g garlic, peeled and finely chopped
1 tbsp finely chopped galangal (you will find this root at an asian supermarket)
2 lemongrass stalks, finely chopped
1 tbsp finely chopped kaffir lime peel
1 tbsp finely chopped coriander root
1 tsp white peppercorns
2 teaspoons dry-fried cumin seeds
2 teaspoons dry-fried coriander seeds
2 tablespoons roasted peanuts
1 tablespoon shrimp paste
Using a mortar and pestle - or a food processor - crush ingredients to a paste.
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