Jono & Jules do food & wine

If you like peanuts, you will love this! Better than takeaway and almost as quick.

Wine Suggestion: It’s almost a cliche to suggest Riesling with Thai food, but in this case a good, dry Riesling is a great match. A favourite, the Korrell Slice of Paradise Riesling from the Nahe in Germany, a vibrant, fruit-forward and dry wine came to the rescue.

Thai chicken & peanut curry – serves 4

• 3 tbsp vegetable oil
• 3 tbsp Panang or red curry paste
• 500ml coconut milk
• 500g chicken thigh fillets, cut into bite-sized pieces
• 2 tbsp sugar
• 2 tbsp fish sauce
• 4 kaffir lime leaves, cut into strips (if you’re using dried leaves, soak them in warm water for a few minutes before cutting)
• 100g roasted peanuts, blended to a paste with 3 tbsp coconut milk
• basil leaves, to garnish

Heat the oil in a wok over a medium heat.

Add the curry paste and stir-fry, then add 125ml of the coconut milk.

Turn the heat to low, then add the chicken and stir slowly until well blended.

Add 250ml more coconut milk, then stir in the sugar, fish sauce and lime leaves. Bring to the boil and simmer for a few minutes.

Stir in the peanut and coconut milk paste and the rest of the coconut milk.

The curry should be sweet, spicy and a little salty. Taste and adjust with sugar or salt if needed.

Serve with rice and garnished with the basil leaves.

(Original recipe from Thai Cooking Class by Somi Anuntra Miller & Patricia Lake, Bay Books, 1994.)