I’m always curious about experiencing as well as experimenting with different cuisines. This practice allows me to get to know about how cultures, as well as the food and rituals that surround them, are different and unique. I can then connect the dots and create my own original fusion recipe in a fun manner. Today in my meal preparation I’m demonstrating a spicy chicken curry with coconut and peanut sauce that has a unique creamy taste, texture and color. Here is the recipe for everyone to enjoy from my kitchen.

Ingredients:
6 skinless chicken thighs with bones
1 (13.5 oz) can coconut milk
1 red onion, medium size, finely chopped
2 tablespoons spicy Thai peanut sauce
1 whole lemon zest
3-4 cloves garlic, crushed
4-5 kaffir leaves
4-5 Thai red chili, finely chopped
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon black pepper, crushed
2 cups fresh string beans, cut into bite size
6-8 fresh brown mushrooms, sliced
1 tablespoon roasted combination of spice powder (2 teaspoons cumin seeds, 2 teaspoons raw coriander, and 2 teaspoons crushed red chili; combine and roast on low flame, then grind into a fine powder)
4 tablespoons sesame or peanut oil (3 tablespoons for chicken and 1 tablespoon for stir-frying vegetables
Salt as needed

Method:
Pan fry string beans and mushrooms for a few minutes. Set aside.

Heat the oil in a heavy skillet over medium heat. Fry chicken thighs until they turn light brown. Transfer the thighs into a bowl and set aside.

Using the same skillet, fry onions until they are softened. Then add garlic until it gets fragrant. Quickly add kaffir leaves, roasted combination of spice powder and Thai peanut sauce, and stir rapidly for a few seconds. Then add coconut milk, soy sauce, lemon zest, lemon juice, salt and chicken thighs. Reduce heat and cook for about 15-20 minutes until the chicken gets tender and the gravy has thickened. Add honey, black pepper, Thai red chili, string beans and mushrooms, then cover and cook for 5 minutes. Turn off the heat, adjust salt, and serve with white rice.