Panang chicken curry — chicken and green beans in a rich, nutty homemade panang curry paste and coconut milk, fragrant with makrut lime and Thai basil. Salty, sweet and aromatic.
- 400ml Coconut Milk
- 1-2tbsp Panang Curry Paste
- 200g Chicken Breast
- 100g Green Beans
- 2-3 tbsp Fish Sauce
- 1-2tbsp Brown Sugar
- 2 Makrut Lime Leaves
- Handful Basil Leaves
- Boiled 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
Video
Preparation
- First, make the curry paste. Using a pestle and mortar, 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, to a rough paste. Alternatively, blitz everything in a food processor with 2–3 tbsp coconut milk. Store in a lidded jar in the fridge for up to two weeks.
- Add 2–3 tbsp of the thick part of the coconut milk to a saucepan over medium-high heat. When it starts bubbling, add 1–2 tbsp of the curry paste and stir well for about 1 minute, until fragrant.
- Stir in the chicken and cook for 3–4 minutes until beginning to brown all over, then add the green beans and stir well.
- Season with the fish sauce and sugar, then add the rest of the coconut milk. Mix well, add half the makrut lime leaves, and simmer for 3–5 minutes until the chicken is cooked through. Taste and adjust the sugar or fish sauce — it should be salty and nutty with sweetness coming through. Add the Thai basil, give 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.
