Panang chicken curry (kaeng panang gai)

Category : Chicken

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Panang chicken curry (kaeng panang gai)

Recipes :

400ml Coconut Milk

1-2tbsp Panang Curry Paste

200g Chicken Breast

100g Green Beans

2-3 tbsp Fish Sauce

1-2tbsp Brown Sugar

1-2tbsp makrut lime leaves

2 makrut lime leaves

Handful Jasmine Rice

6 Red Chilli

4 Dried Red Chillies

1 teaspoon Shrimp Paste

4 Cloves Chopped Garlic

1 tblsp Galangal

1 tblsp Lemongrass

Zest of 2 Lime

1 teaspoon Ground Nutmeg

1 tsp Ground Coriander

1 teaspoon Ground Cumin

2 tblsp Peanuts

Instructions :

  • step 1
  • 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.
  • step 2
  • 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.
  • step 3
  • 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.
  • step 4
  • 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.

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