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