Summary

Ingredients

• 200 g chicken breast fillet (s)
• 50 g peanuts, peeled
• 6 kaffir lime leaves (magrood leaves), cut into strips
• 4 chilli pepper (s) (Thai red pepper) cut into rings
• 2 tablespoon curry paste (Paenang curry paste)
• 1 can coconut milk, not shaken
• 3 tablespoon fish sauce
• 1 splash lime juice
• 1 tablespoon palm sugar, crushed

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Instructions

1. Cut the chicken breast fillets into strips.
2. Heat the wok over medium-high heat. Add 3-4 tablespoons of coconut cream from the top of the can. Cook for 1 minute, stirring constantly. Stir in the curry paste and bring to a boil until small bubbles appear, the edges change color, and the mixture is fragrant.
3. Add the chicken strips and fry for 2 minutes. Add half of the remaining coconut milk, 3 tablespoons of fish sauce, and the palm sugar. Simmer over medium heat for 5 minutes.
4. While the curry simmers, roast the peanuts until fragrant (about 3-5 minutes), then let cool. Coarsely crush the cooled peanuts in a mortar. Stir the crushed peanuts, chilli peppers, and kaffir lime leaf strips into the curry and simmer for 1 minute. Season to taste with lime juice and fish sauce.
5. Serve the curry with fragrant rice.