Panang chicken curry (kaeng panang gai)

Prepare

1. 🥄step 1
2. 🔥First, make the curry paste.

Steps

1. 🔥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.
2. 🧂You should have a rough paste.
3. 🍳Alternatively, add all the ingredients to a food processor along with 2-3 tbsp of coconut milk and pulse until you have a paste.
4. 🫇Store in a lidded jar in the fridge.
5. 🍽️Will keep for up to two weeks.
6. 🌿step 2
7. ✨Add 2-3 tbsp of the thick part of the coconut milk into a saucepan over a medium-high heat.
8. 🥄When the coconut milk starts bubbling, add 1-2 tbsp of the curry paste and stir well for about 1 min, until fragrant.
9. 🔥step 3

Cook

1. 🧂Stir in the chicken and let it cook for about 3-4 mins until beginning to brown all over.

Steps

1. 🍳Follow with the French beans and stir well.
2. 🫇step 4

Prepare

1. 🫇Season with the fish sauce and sugar, then add the rest of coconut milk.
2. 🍽️Mix well, add half the makrut lime leaves and simmer for 3-5 mins until the chicken is cooked through.

Steps

1. 🍽️Taste and add more sugar or fish sauce if necessary – it should be salty and nutty, and the sweetness should come through.

Prepare

1. 🌿Add the Thai basil leaves, give it a quick mix and take off the heat.
2. ✨Serve with steamed jasmine rice, garnished with the sliced chilli and the rest of the makrut lime leaves.