This Thai Chowder leans on fish sauce and palm sugar to do the heavy lifting. We char the Chicken Thigh for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the fish sauce and palm sugar elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the red curry paste and the rest of the fish sauce and palm sugar flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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