Ingredients
Chicken Breast200g
Coconut milk400ml
Panang Curry Paste1-2 tbsp
Green beans100g
Fish sauce2-3 tbsp
brown sugar1-2 tbsp
Makrut lime leaves2
Basil LeavesHandful
Jasmine RiceBoiled
Red chilli6
Dried Red Chillies4- Shrimp Paste1 tsp
Garlic4 cloves, chopped
Galangal1 tbsp
Lemongrass1 tbsp
LimeZest of 2
Ground Nutmeg1 tsp
Ground Coriander1 tsp
ground cumin1 tsp
Peanuts2 tbsp
Instructions
Steps
- Prepare the curry paste: In a pestle and mortar, grind together dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg, and peanuts with 1 tsp of salt until you have a rough paste. Alternatively, use a food processor with 2-3 tbsp of coconut milk to blend until smooth. Store in a jar in the fridge for up to two weeks.
- Cook the curry: In a saucepan, heat 2-3 tbsp of the thick part of coconut milk over medium-high heat. When bubbling, add 1-2 tbsp of the curry paste and stir for about 1 minute until fragrant.
- Add chicken: Stir in chicken breast and cook for 3-4 minutes until browned. Then add the green beans and mix well.
- Season and simmer: Add fish sauce, brown sugar, and the remaining coconut milk. Mix in half of the makrut lime leaves and let simmer for 3-5 minutes until the chicken is fully cooked. Adjust seasoning with more sugar or fish sauce as needed. Finally, stir in basil leaves, remove from heat, and serve with boiled jasmine rice, garnished with sliced red chilli and remaining makrut lime leaves.