Panang chicken curry (kaeng panang gai)

Ingredients

1. 400ml Coconut Milk
2. 1-2tbsp Panang Curry Paste
3. 200g Chicken Breast
4. 100g Green Beans
5. 2-3 tbsp Fish Sauce
6. 1-2tbsp Brown Sugar
7. 2 makrut lime leaves
8. Handful Basil Leaves
9. Boiled Jasmine Rice
10. 6 Red Chilli
11. 4 Dried Red Chillies
12. 1 teaspoon Shrimp Paste
13. 4 Cloves Chopped Garlic
14. 1 tblsp Galangal
15. 1 tblsp Lemongrass
16. Zest of 2 Lime
17. 1 teaspoon Ground Nutmeg
18. 1 tsp Ground Coriander
19. 1 teaspoon Ground Cumin
20. 2 tblsp Peanuts

How to prepare

step 1 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. step 2 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. step 3 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. step 4 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.