Thaiby TheMealDBPanang chicken curry (kaeng panang gai)Serves1Keep screen onSaveShare Cook my versionIngredientsServings−1+400ml Coconut Milk1-2tbsp Panang Curry Paste200g Chicken Breast100g Green Beans2-3 tbsp Fish Sauce1-2tbsp Brown Sugar2 makrut lime leavesHandful Basil LeavesBoiled Jasmine Rice6 Red Chilli4 Dried Red Chillies1 teaspoon Shrimp Paste4 Cloves Chopped Garlic1 tblsp Galangal1 tblsp LemongrassZest of 2 Lime1 teaspoon Ground Nutmeg1 tsp Ground Coriander1 teaspoon Ground Cumin2 tblsp PeanutsStepsStep-by-step0 of 7 done1First, 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.2Alternatively, 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.3Add 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.4Stir 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.5Season 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.6Taste 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.7Serve with steamed jasmine rice, garnished with the sliced chilli and the rest of the makrut lime leaves.Source: TheMealDB
