Bluebone Penang Curry

Method

• 1)

  Peel and dice two sweet potatoes.

• 2)

  Grab another pot of water and add in your six bunches of broccolini. Once cooked, remove from the pot and place to one side.

• 3)

  Add peanut oil, 400g penang curry paste, one lemon grass, four kaffier lime leaves, zest of two limes, four tins of coconut cream and mix together.

• 4)

  Add in two heaped tablespoons of peanut butter, two cubes of palm sugar, 2 tablespoons of fish sauce and the sweet potato cubes. Cook until the sweet potato is soft, approximately 20 minutes then turn off the heat.

• 5)

  While this is cooking, place your broccolini on the grill for a minute on each side.
  

• 6)

  Slice your limes in half and place juice side down on the grill. Grill for 1-2 minutes and remove.

• 7)

  Finely slice your six spring onion shoots and birds eye chillies.

• 8)

  Salt one side of your fish and place on the grill. Grill for a few minutes on each side.

• 9)

  To serve, add rice to the bowl, then curry, grilled lime and garnish with finely sliced spring onion and bird’s eye chilli. Would pair nicely with some Naan or Roti.