Featured recipe

GAENG PENANG GAI (PENANG CURRY WITH CHICKEN)

Ingredients and preparation (serves 2)

• 250g chicken – cut into small pieces
• 1-2 tbs Penang curry paste
• 200ml coconut milk
• 1 big red chilli – slice into long thin pieces
• 2 kaffir lime leaves – cut into small pieces
• 20g sweet basil
• 1-1½ tbs fish sauce
• ½ tsp palm sugar

Keep a few sweet basil leaves and 2 tsp of coconut milk for a garnish.

Cooking steps

1. Scoop out 3-4 spoons of thick coconut cream and put into the wok, then turn the heat on to medium.
2. When the coconut starts to bubble add the curry paste and stir to mix well for about 1 minute.
3. Add the chicken and stir well until it is half-cooked.
4. Add the remaining coconut milk, stir to mix well and leave until it starts to bubble.
5. Add the red chilli and stir to mix well. Heat until it starts to bubble.
6. Add the fish sauce and palm sugar, stir well until the meat is thoroughly cooked.
7. Add the kaffir lime leaves and sweet basil, stir for another 30 seconds, then turn the heat off.
Garnish with coconut and sweet basil leaf.

Tips: Some brands of coconut milk are thicker than others. I prefer the Chao Koh brand, as it has thick coconut cream on top. Try not to shake the coconut milk tin before using so that the cream stays on top.
Penang Curry can also be made with beef, pork or fish. You can also add aubergine as an extra ingredient if you like it.