Panang chicken curry (kaeng panang gai)

Method8 steps · about 35 min

1. 1

   Step 1: Slice all six fresh paste chillies and all four dried chillies. Peel and chop all four garlic cloves, measure the finely sliced galangal (1 tbsp) and lemongrass (1 tbsp) and finely zest both limes. Put these prepared ingredients in a mortar with all the shrimp paste (1 tsp), white pepper (1 tsp), coriander (1 tsp), cumin (1 tsp), nutmeg (1 tsp), peanuts (2 tbsp) and the teaspoon paste salt (1 tsp). Pound them together to begin the homemade paste.

   Uses 6 large fresh red chillies for the paste, sliced in step 1 · 4 large dried red chillies for the paste, sliced in step 1 · 1 tsp shrimp paste for the homemade paste · 4 garlic cloves, chopped in step 1 · 1 tbsp finely sliced galangal for paste · 1 tbsp finely sliced lemongrass for paste · Zest of 2 limes, around 1 tsp zest, for paste · 1 tsp ground nutmeg for paste

2. 2

   Step 2: Continue pounding the actual paste ingredients until combined into a rough paste. This makes about 225 g of paste; only one to two tablespoons will be needed for this curry.

   Uses All the actual measured paste ingredients

3. 3

   Step 3: Transfer the actual homemade paste to a clean lidded jar. Keep it refrigerated and use a clean spoon to measure only the portion needed for this curry, leaving the rest separately for another use.

   Uses The actual full homemade batch

4. 4

   Step 4: Without shaking the coconut milk can, spoon two to three tablespoons of its thick part into a saucepan over medium-high heat and hold all the remaining coconut milk separately. When this thick milk bubbles, stir in only one to two tablespoons of the actual homemade paste, to taste, and cook for about one minute until fragrant. Keep the remaining paste in its separate jar; it does not all enter this curry.

   Cook measured homemade paste in thick coconut milk · 1 minUses 2–3 tbsp of the thick coconut milk; hold all the remaining milk separately · Only 1–2 tbsp of the actual homemade paste, to taste

5. 5

   Step 5: Thinly slice all the raw chicken breast (200 g). Wash and halve all the French green beans (100 g). Add the actual sliced chicken to the fragrant curry base and cook for three to four minutes until beginning to brown all over, then stir in all the prepared beans.

   Begin cooking thin chicken slices · 4 minUses The actual curry base, with remaining coconut milk held separately · 200 g raw chicken breast, thinly sliced in step 5 · 100 g French green beans, halved in step 5

6. 6

   Step 6: Remove the woody central stems from both makrut lime leaves and finely shred them, holding one prepared leaf for the garnish. Start by seasoning the actual chicken-bean pan with two tablespoons fish sauce and one tablespoon brown sugar. Add all the actual remaining coconut milk and one shredded lime leaf. Mix well and simmer for three to five minutes, continuing until the chicken reaches at least 74°C / 165°F and the beans are tender.

   Simmer Panang chicken until fully cooked · 5 minUses The complete actual curry pan · Only all the remaining actual coconut milk · Start with 2 tbsp fish sauce; hold up to 1 extra tbsp for tasting · Start with 1 tbsp brown sugar; hold up to 1 extra tbsp for tasting · One prepared shredded makrut lime leaf; hold the other for garnish

7. 7

   Step 7: Taste the actual cooked curry. Add some of the reserved fish sauce or brown sugar only if needed, using at most one extra tablespoon of each to reach the source totals. Wash and add all the Thai basil leaves, mix briefly and take the pan off the heat.

   Uses The actual cooked curry; hold the garnish leaf for serving · Up to 1 more tbsp fish sauce, only if needed · Up to 1 more tbsp brown sugar, only if needed · 1 handful Thai basil leaves

8. 8

   Step 8: Thinly slice the separate half large red garnish chilli. Serve the actual curry as two portions with ready-cooked jasmine rice, reheating the rice to 74°C /165°F if it was chilled. Garnish with this prepared half chilli and the actual remaining shredded makrut lime leaf.

   Uses All the actual finished curry · Only the actual reserved shredded makrut lime leaf · Ready-cooked jasmine rice to serve, as desired · ½ large fresh red chilli, thinly sliced for serving