with ginger, peanuts and chilli
1 tbsp coconut oil
700g skinless chicken thigh fillets, cut into 6cm-8cm pieces
1 star anise
60g ginger, peeled and cut into julienne, plus extra to serve
1½ tbsp tamarind
1 tbsp crushed light palm sugar
2 tbsp fish sauce
65g roasted peanuts, plus extra to serve
Steamed jasmine rice
Fresh basil to serve
12 dried red chillies (10g), seeds removed, soaked in cold water for 2-3 hours, drained
40g ginger, peeled and coarsely chopped
1 golden shallot, coarsely chopped
1 lemongrass stalk (white part only)
1 garlic clove, chopped
10g fresh turmeric, peeled and coarsely chopped (about 1cm)
½ tsp cumin seeds
1 Knorr Chicken Gravy Pot mixed in 400ml of boiling water
For curry paste, chop chillies, smash using a pestle and mortar (or a food processor) with remaining ingredients including a drizzle of the Knorr Chicken Gravy Pot. Season.
Heat coconut oil in a saucepan over medium heat, add curry paste and stir until fragrant. Add the chicken and star anise, stir to coat, then add the 400ml water mixed with the Knorr Chicken Gravy Pot and bring to a simmer. Reduce heat to low and simmer.
Add the ginger, tamarind, palm sugar, season to taste with fish sauce (and extra tamarind if necessary). The sauce should taste salty and sour. Simmer until the chicken is tender and curry is well flavoured, adding peanuts during the last few minutes of cooking (10 – 15 minutes). Adjust seasoning with fish sauce and tamarind if necessary, and then serve on a bed of rice and scatter with fresh chopped basil, extra ginger and extra peanuts.
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.