A dish I’ve tried to recreate many times using various methods and recipes. I am determined to understand this dish and the regions of Thailand, Malaysia, Indonesia, China and Japan. This recipe and method was taken from Jeremy Pang’s – Simple Family Feasts. Jeremy uses a method called – The Wok Clock. A simple and organised method of laying your ingredients out starting at ‘12 o’clock’ and working clockwise as they go into the pan. A create method and a simple process to follow when cooking.

Ingredients-

4 whole chicken legs

400ml of coconut milk

100ml of chicken stock

2 potatoes peeled and cut into cubes

1 tbsp of fish sauce

1 tbsp of palm sugar

Vegetable oil

A red chilli sliced to garnish.

Curry paste –

2 tsp of coriander seeds

1 tsp of cumin seeds

1/2 tsp of black peppercorns

10 dried chillies soaked in warm water for 10 minutes

A large shallot finely diced

3 garlic cloves diced

2 lime leaves

1 lemon grass stalk bashed and diced

1 tsp of galangal

Handful of coriander stalks

1 tbsp of ready-made fried onions.

Method –

Make the curry paste first. Add the coriander seeds, cumin seeds & black peppercorns to a dry frying pan then dry roast them for a couple of minutes. Add them to a pestle and mortar to grind them into a powder.

Prepare and diced the rest of the paste ingredients ahead of them all being combined in a food processor.

Combine all the paste ingredients in your food processor and blitz. You might want to add a splash of water to loosen the paste.

Finished paste…..

Take 3 tbsp of the fragrant paste and massage it into your chicken legs.

Heat a little bit of oil in a large frying pan. Brown the chicken for 6-7 minutes.

Once you’re happy set the frying pan aside.

Heat another couple of tbsp of vegetable oil in a heavy based pan. Add the remaining paste to the oil, cook for 4/5 minutes stirring as you do so.

Add about 100ml of the coconut milk and bring this to a simmer. Repeat with another 100ml.

Add the remaining coconut milk, chicken stock, diced potatoes and browned chicken.

Allow this to simmer for roughly 40 minutes. The sauce will naturally thicken.

Turn up the heat for the final 6/7 minutes to really thicken the curry. Finish by adding the fish sauce and palm sugar. Taste. I added a little more sugar if I’m honest. Remember to scrape the caramelised sauce from the side of the pan as there is so much flavour hidden in the crusty pan edges ❤️

I served mine with fragrant steamed jasmine rice with some diced red chilli to finish the dish.

Thank you for reading my ramblings….its been a while I know !!!