Panang Chicken Curry

Instructions

1. 1

   Prepare the curry paste

   8 min

   Begin by combining dried red chillies, red chilli, shrimp paste, garlic, galangal, lemongrass, lime zest, ground coriander, ground cumin, ground nutmeg, and peanuts in a pestle and mortar. Grind these ingredients together with 1 teaspoon of salt until you achieve a coarse yet cohesive paste. If you prefer a smoother consistency, you can use a food processor, adding 2-3 tablespoons of coconut milk to help blend the mixture. Store any unused paste in a jar in the refrigerator where it can last for up to two weeks.

2. 2

   Cook the curry

   8 min

   In a saucepan, pour in 2-3 tablespoons of the thicker part of the coconut milk and place it over medium-high heat. Allow it to heat until it begins to bubble gently; this usually takes a couple of minutes. Once bubbling, add 1-2 tablespoons of your prepared curry paste and stir continuously for about one minute until the mixture becomes aromatic and well combined.

3. 3

   Add chicken

   10 min

   Introduce the chicken breast pieces into the saucepan, stirring them into the curry mixture. Cook for approximately 3-4 minutes, or until the chicken is browned on the outside. After browning, add the green beans and toss to combine, ensuring the beans are coated with the curry sauce.

4. 4

   Season and simmer

   12 min

   Incorporate fish sauce, brown sugar, and the remaining coconut milk into the saucepan, stirring well to combine all ingredients. Add half of the makrut lime leaves for flavor and bring the mixture to a simmer, allowing it to cook for about 3-5 minutes until the chicken is thoroughly cooked through. Taste and adjust the seasoning with additional sugar or fish sauce if necessary. Finally, fold in the basil leaves, remove the pan from heat, and serve the curry alongside boiled jasmine rice, garnished with sliced red chilli and the remaining makrut lime leaves for an extra touch of flavor.