Panang chicken curry (kaeng panang gai)

Name: Panang chicken curry (kaeng panang gai)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 ⅔ cups + 1 tsp coconut milk; 1 ½ tbsp panang curry paste; 7 oz chicken breasts; 3 ½ oz green beans; 2 ½ tbsp fish sauce; 1 ½ tbsp brown sugar; 2 makrut lime leaves; Handful basil leaf; Boiled jasmine rice; 6 red chiles; 4 dried red chillies; 1 tsp shrimp paste; 4 cloves garlic; 1 tbsp galangal; 1 tbsp lemongrass; Zest of 2 lime; 1 tsp ground nutmeg; 1 tsp ground coriander; 1 tsp ground cumin; 2 tbsp peanuts

A Thai dinner. Ready in about 35 minutes. Difficulty: medium.

25 minPrep (about)
10 minCook (about)
35 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredient

9 oz chicken breasts

Fresh & other

2 cups coconut milk
2 tbsp panang curry paste
4 oz green beans
2 tbsp brown sugar
3 makrut lime leaves
Handful basil leaf Shopping tip: Fresh leaves, not dried. Thai basil is best; regular basil works.
Boiled jasmine rice
8 red chiles Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
1 ¼ tsp shrimp paste
5 cloves garlic
1 ½ tbsp galangal
1 ½ tbsp lemongrass
Zest of 2 lime
2 ½ tbsp peanuts

Sauces & oils

3 tbsp fish sauce

Spices & seasonings (4): dried red chillies, ground nutmeg, ground coriander, ground cumin

5 dried red chillies
1 ¼ tsp ground nutmeg
1 ¼ tsp ground coriander
1 ¼ tsp ground cumin

How to make it

Steps in our own plain words.

Make the curry paste.
Use a pestle plus mortar to pound together the dried and peanuts, nutmeg, cumin, coriander, white pepper, lime zest, lemongrass, galangal, garlic, shrimp paste and fresh chillies, plus 1 tsp salt.
Have a rough paste, alternatively.
Add all your ingredients to a food processor along using 2-3 tbsp of coconut milk plus pulse until you have a paste.
Store in a lidded jar in your fridge.
Will keep for up to two weeks.
Add 2-3 tbsp of your thick part of the coconut milk in a pot over a medium-high heat.
Wait until the coconut milk starts bubbling.
Add 1-2 tbsp of your curry paste.
Stir well for about 1 min, until it smells good.
Stir in the chicken.
Let it cook for around 3-4 mins till beginning to brown all over.
Follow with the French beans.
Stir well.
Season with the fish sauce and sugar.
Add the rest of coconut milk.
Mix well.
Add half the makrut lime leaves.
Simmer for 3-5 mins till the chicken is cooked through, taste.
Add more sugar or sauce if necessary – it be salty plus nutty, and the sweetness should come through.
Add your Thai basil leaves, give it quick mix.
Take off the heat.
Dish up using steamed jasmine rice, garnished using your sliced chilli plus the rest of the makrut lime leaves.