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Ingredients

• 5 boneless chicken thighs
• 100 g Ratte potatoes, boiled

• 3 tsp cumin seeds
• 2 tbsp coriander seeds
• 8 dried chillies, soaked and deseeded
• 3 onions
• 1 tbsp ginger
• 1 clove garlic
• 4 coriander roots
• 2 stalks lemongrass
• 5 thai lime leaves
• 1 tsp fresh turmeric root
• 1.5 tsp galangal
• 15 curry leaves
• 500 ml coconut cream
• 1 dashes of fish sauce
• 1 pinches palm sugar

• 500 ml white chicken stock
• 500 ml coconut cream
• 1 red onions, sliced
• 1 stalks lemongrass
• 3 thai lime leaves
• 2 Thai basil, stalks
• 12 white peppercorns
• 1 pieces cassia bark
• green cardamom, preferably from Thailand

• 100 ml coconut cream, warm
• 15 curry leaves, fried
• 1 handfuls coriander leaves, chopped

Description

A Bounty Of Slow-simmered Thai Flavours Brings Sensational Results In This Mouth-watering Curry From Ian Pengelley

UK TV