Panang chicken curry (kaeng panang gai)

Ingredients

• 1 400ml — Coconut Milk
• 1 1-2tbsp — Panang Curry Paste
• 1 200g — Chicken Breast
• 1 100g — Green Beans
• 1 2-3 tbsp — Fish Sauce
• 1 1-2tbsp — Brown Sugar
• 2 pcs — makrut lime leaves
• 1 Handful — Basil Leaves
• 1 Boiled — Jasmine Rice
• 6 pcs — Red Chilli
• 4 pcs — Dried Red Chillies
• 1 teaspoon — Shrimp Paste
• 4 Cloves Chopped — Garlic
• 1 tblsp — Galangal
• 1 tblsp — Lemongrass
• 1 Zest of 2 — Lime
• 1 teaspoon — Ground Nutmeg
• 1 tsp — Ground Coriander
• 1 teaspoon — Ground Cumin
• 2 tblsp — Peanuts

Steps

1. step 1
2. First, make the curry paste. Use a pestle and mortar to pound together the dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg and peanuts, plus 1 tsp salt. You should have a rough paste. Alternatively, add all the ingredients to a food processor along with 2-3 tbsp of coconut milk and pulse until you have a paste. Store in a lidded jar in the fridge. Will keep for up to two weeks.
3. step 2
4. Add 2-3 tbsp of the thick part of the coconut milk into a saucepan over a medium-high heat. When the coconut milk starts bubbling, add 1-2 tbsp of the curry paste and stir well for about 1 min, until fragrant.
5. step 3
6. Stir in the chicken and let it cook for about 3-4 mins until beginning to brown all over. Follow with the French beans and stir well.
7. step 4
8. Season with the fish sauce and sugar, then add the rest of coconut milk. Mix well, add half the makrut lime leaves and simmer for 3-5 mins until the chicken is cooked through. Taste and add more sugar or fish sauce if necessary – it should be salty and nutty, and the sweetness should come through. Add the Thai basil leaves, give it a quick mix and take off the heat. Serve with steamed jasmine rice, garnished with the sliced chilli and the rest of the makrut lime leaves.

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