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Panang chicken curry (kaeng panang gai)

Source: https://www.bbcgoodfood.com/recipes/panang-chicken-curry-kaeng-panang-gai

Ingredients

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

Directions

Step 1. step 1 First, make the curry paste.
Step 2. 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.
Step 3. You should have a rough paste.
Step 4. Alternatively, add all the ingredients to a food processor along with 2-3 tbsp of coconut milk and pulse until you have a paste.
Step 5. Store in a lidded jar in the fridge.
Step 6. Will keep for up to two weeks.
Step 7. step 2 Add 2-3 tbsp of the thick part of the coconut milk into a saucepan over a medium-high heat.
Step 8. When the coconut milk starts bubbling, add 1-2 tbsp of the curry paste and stir well for about 1 min, until fragrant.
Step 9. step 3 Stir in the chicken and let it cook for about 3-4 mins until beginning to brown all over.
Step 10. Follow with the French beans and stir well.
Step 11. step 4 Season with the fish sauce and sugar, then add the rest of coconut milk.
Step 12. Mix well, add half the makrut lime leaves and simmer for 3-5 mins until the chicken is cooked through.
Step 13. Taste and add more sugar or fish sauce if necessary – it should be salty and nutty, and the sweetness should come through.
Step 14. Add the Thai basil leaves, give it a quick mix and take off the heat.
Step 15. Serve with steamed jasmine rice, garnished with the sliced chilli and the rest of the makrut lime leaves.