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Tamarind Cashew Chicken with Lime
Our Cashew Chicken leans on fish sauce and patience: deeply savory and worth the wait, then finished with Lime.
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Free recipe
Coconut Panang Curry and Crushed Peanut
Coconut Panang Curry and Crushed Peanut -- bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb panang curry
- 1 tbsp fish sauce
- 2 tsp lime
- 1 medium garlic
- 1 lb Thai chiles
- a pinch palm sugar
- 4 oz fresh cilantro
- to taste flaky salt
Method
Step by step
- Toast the spices in a little oil until fragrant, watching so they do not scorch.
- Cook the onion, garlic and ginger low and slow until soft and sweet.
- Add the panang curry, then the liquid, and let it barely simmer to build depth.
- Round it out with a swirl of cream or a handful of cilantro before serving.
Keep cooking
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