Panang chicken curry (kaeng panang gai)

Ingredients

• Coconut Milk400ml
• Panang Curry Paste1-2tbsp
• Chicken Breast200g
• Green Beans100g
• Fish Sauce2-3 tbsp
• Brown Sugar1-2tbsp
• makrut lime leaves2
• Basil LeavesHandful
• Jasmine RiceBoiled
• Red Chilli6
• Dried Red Chillies4
• Shrimp Paste1 teaspoon
• Garlic4 Cloves Chopped
• Galangal1 tblsp
• Lemongrass1 tblsp
• LimeZest of 2
• Ground Nutmeg1 teaspoon
• Ground Coriander1 tsp
• Ground Cumin1 teaspoon
• Peanuts2 tblsp

Directions

1. 1

   step 1

2. 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. 3

   step 2

4. 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. 5

   step 3

6. 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. 7

   step 4

8. 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.