Andy’s Thai Peanut Curry

  • Prep Time
    40 min
  • Cook Time
    30 min
  • Serving
    2 People
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I first ate this almost 20 years ago while having one of Andy’s famous dinner parties at Mendip Cottate. This recipe has been on the radar ever since with my mum (Berni) saying this was her favourite ever dish that Andy cooked. I wouldn’t disagree! We had it recently after a long period and it was truly delicious. Powerfully spiced yet creamy and peanutty. Yumm!



1 Step

Mix all the spices, lemon grass, lime leaves, salt & pepper together and grind using a food processor (If the paste is hard to blend then add a little bit of oil)

2 Step

Score the chicken and rub the spice mix in thoroughly and marinade in a freezer bag or bowl for at least 30 minutes (marinading was Ania's addition)

3 Step

Add a little oil to a pan and fry the chicken on high heat to turn the spice into a crust

4 Step

Add a glass of water to the pan to de-glaze the pan and get all the lovely flavour off the bottom

5 Step

Add coconut milk and cook chicken like this while reducing the sauce down

6 Step

Add the 2 teaspoons of fish sauce

7 Step

Add the peanut butter creating a thick sauce

8 Step

You can cut up some green beans and add along with bamboo shoots

9 Step

Serve with rice and garnish with chopped peanuts,spring onions & fresh chillies to taste


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