Step 1

1.Heat a small frying pan over medium-high heat and add the peanuts. Toast until lightly golden (be careful they don’t burn), then transfer to a mortar. Use a pestle to grind to a fine powder.

Step 2

2.Transfer the ground roasted peanuts to a small bowl. Add the curry paste, ground cumin and ground coriander, then stir to combine.

Step 3

3.Heat the vegetable oil in a large pan over medium heat. Add the curry paste mixture and cook, stirring for about 2 minutes. Then add the chicken and stir-fry until the chicken starts to colour. Stir through the coconut milk. Cover and reduce the heat to low. Simmer for 30 minutes.

Step 4

4.Taste the finished curry for seasoning. Add the fish sauce and palm sugar and taste again to see if you would like to add more. Transfer to a serving plate. Drizzle with coconut cream and top with makrut lime leaves and slices of red chilli.

Step 5

NOTES - For a comforting meal, I like to serve this with a side of steamed rice and a classic Thai omelette.