Panang chicken curry (kaeng panang gai)

• coconut milk↗400ml can ml

  (don’t shake to combine)

• panang curry paste↗1-2 tbsp tbsp

  (see below)

• chicken breast↗200g g

  thinly sliced

• French beans↗100g g

  halved

• fish sauce↗2-3 tbsp tbsp
• palm sugar↗1-2 tbsp tbsp

  or brown sugar

• makrut lime leaves↗2

  central woody stem removed, finely shredded

• Thai basil leaves↗handful of
• cooked jasmine rice↗

  to serve

• red chilli↗½ large

  thinly sliced, to serve

• dried red chillies↗4 large

  sliced

• fresh red chillies↗6 large

  sliced

• shrimp paste1 tsp tsp

  (or miso paste)

• garlic cloves↗4

  chopped

• galangal↗1 tbsp tbsp

  finely sliced

• lemongrass1 tbsp

  finely sliced

• limes↗2

  zested (around 1 tsp zest)

• ground white pepper↗1 tsp
• ground coriander↗1 tsp
• ground cumin↗1 tsp
• ground nutmeg↗1 tsp
• peanuts↗2 tbsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.