Panang chicken curry (kaeng panang gai)

Name: Panang chicken curry (kaeng panang gai)
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Ingredients: 400 ml Coconut Milk; 1 tbsp Panang Curry Paste; 200 g Chicken Breast; 100 g Green Beans; 2 tbsp Fish Sauce; 1 tbsp Brown Sugar; 2 makrut lime leaves; 1 Handful Basil Leaves; 1 Boiled Jasmine Rice; 6 Red Chilli; 4 Dried Red Chillies; 1 teaspoon Shrimp Paste; 4 Cloves Chopped Garlic; 1 tblsp Galangal; 1 tblsp Lemongrass; 1 Zest of 2 Lime; 1 teaspoon Ground Nutmeg; 1 tsp Ground Coriander; 1 teaspoon Ground Cumin; 2 tblsp Peanuts

75 min · Serves 6 · By TheMealDB Import

High Protein
Thai
Chicken
Dinner

Thai, Chicken

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

400 mlCoconut Milk
1 tbspPanang Curry Paste
200 gChicken Breast
100 gGreen Beans
2 tbspFish Sauce
1 tbspBrown Sugar
2 makrut lime leaves
1 HandfulBasil Leaves
1 BoiledJasmine Rice
6 Red Chilli
4 Dried Red Chillies
1 teaspoonShrimp Paste
4 Cloves ChoppedGarlic
1 tblspGalangal
1 tblspLemongrass
1 Zest of 2Lime
1 teaspoonGround Nutmeg
1 tspGround Coriander
1 teaspoonGround Cumin
2 tblspPeanuts

Method

Prep 25 min · Cook 50 min

1First, 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.
2Add 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.
3Stir 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.
4Season 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.