Penang Curry Recipe | Food Network UK

Name: Penang Curry Recipe | Food Network UK
Total time: 20 min
Ingredients: 400ml thick coconut milk (reserve 2 tablespoons for garnish); 100g red curry paste (see below); 450g boneless chicken; 2 tsp palm sugar; 1 tbsp fish sauce; 1 tbsp soy sauce; 10 kaffir lime leaves, middle vein removed and very finely shredded; 1 red spur chilli cut into slices on the angle; 1 orange chilli also cut into thin slices on the angle; 80g pea aubergines soaked in cold water with some salt and a squeeze of lime to soften them; 10 white peppercorns; 1 tsp coriander seeds; 1 tsp cumin seeds; 2 tsp course sea salt; 12-15 red chillies deseeded; 4 shallots thinly sliced; 3-4 cloves garlic finely chopped; 1 tbsp galangal chopped; 3 lemon grass stalks finely sliced; 3-4 kaffir lime leaves veins removed and finely chopped; 4 coriander roots; 1 tsp shrimp paste; 2 tbsp oil

foodnetwork.co.uk

This mouth-watering recipe is ready in just 20 minutes and the ingredients detailed below can serve up to people.

View full recipe on foodnetwork.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnetwork.co.uk.

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Ingredients

400ml thick coconut milk (reserve 2 tablespoons for garnish)
100g red curry paste (see below)
450g boneless chicken
2 tsp palm sugar
1 tbsp fish sauce
1 tbsp soy sauce
10 kaffir lime leaves, middle vein removed and very finely shredded
1 red spur chilli cut into slices on the angle
1 orange chilli also cut into thin slices on the angle
80g pea aubergines soaked in cold water with some salt and a squeeze of lime to soften them
10 white peppercorns
1 tsp coriander seeds
1 tsp cumin seeds
2 tsp course sea salt
12-15 red chillies deseeded
4 shallots thinly sliced
3-4 cloves garlic finely chopped
1 tbsp galangal chopped
3 lemon grass stalks finely sliced
3-4 kaffir lime leaves veins removed and finely chopped
4 coriander roots
1 tsp shrimp paste
2 tbsp oil