Panang chicken curry (kaeng panang gai)

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

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step 1

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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.

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step 2

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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.

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step 3

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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.

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step 4

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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.

Video Tutorial