Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Chop the chicken. Peel and chop the shallots. Slice the bell pepper. Finely slice 5/7.5/10 cm of the lemon grass. Keep the rest whole.
2 Boil rice
Rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
3 Start curry
Heat a pan over a medium heat with a drizzle of vegetableoil. Once hot, add the shallots and cook for 3 min. Add the gingergarlicpaste, sliced lemon grass and Panangcurrypaste. Cook for 2 min further.
Add the chicken, bell pepper and chilliflakes(spicy!). Cook for 2 min. The chicken doesn't need to be cooked through at this point.
5 Add and simmer
Add the peanutbutter, tamarindpaste, fishsauce, coconut milk, measured water, coconutsugar, limeleaves and the big piece of lemon grass. Simmer (don't boil) over a low heat for 10 min.
6 Finish and serve
Slice the lime into wedges. Season the curry with a squeeze of lime juice and salt if needed. Remove the lemon grass piece and the limeleaves. Serve the curry over the cooked jasminerice. Garnish with any remaining lime wedges and the thaibasilleaves.