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To make the paste

  • Red Chillies 20 g
  • Banana shallots 50 g
  • Galangal 20 g
  • Garlic 50 g
  • Lemongrass 20 g
  • Lime 20 g
  • Lime leaves 1 g
  • Coriander seeds 5 g
  • Cumin seeds 5 g
  • Black peppercorns 5 g
  • Green cardamon 1 g
  • Fish sauce 70 ml

To make the curry sauce

  • Vegetable oil 20 ml
  • Coconut milk 400 ml
  • White Chicken Stock (scratch) 400 ml
  • New potatoes 450 g
  • Cinnamon sticks 5 g
  • Peanuts 50 g
  • Tamarind 20 g
  • Brown sugar 4 g

Finishing the curry

  • Peanuts 50 g
  • Chicken breast, skinless 800 g
  • Coriander 10 g
  1. To make the paste

    Trim, peel and rinse all the ingredients then blend together into a smooth paste. Adjust seasoning to taste then cover and chill (can be frozen) until needed.
  2. To make the curry sauce

    Fry the paste for 2-3 min. in the oil then add coconut milk, stock, potatoes, tamarind, sugar, peanuts and cinnamon then bring to the boil and simmer for 12-15 min. or until the potatoes are cooked.
    (This sauce can be held at this stage ready for addition of vegetables and chicken to order during service.)
  3. Finishing the curry

    Pour the sauce into a saucepan and bring to the boil then add the vegetables and chicken then reduce the heat and simmer for 3 min. Turn off the heat, allowing the chicken to cook through gently in the hot sauce over 1-2 min. Season to taste.

    Serve topped with coriander, the remaining peanuts and coconut rice.
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