Panang chicken curry (kaeng panang gai)

4 steps · 45 min total

1. 01

   Make the Curry Paste

   To make your own Panang 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, along with 1 teaspoon of salt, until you have a rough paste. If you're short on time, you can also add all the ingredients to a food processor with 2-3 tablespoons of coconut milk and pulse until smooth. This homemade paste can be stored in a lidded jar in the fridge for up to two weeks.
2. 02

   Bloom the Paste

   Scoop 2-3 tablespoons of the thick part of the coconut milk into a saucepan and set it over medium-high heat. Once the coconut milk starts bubbling, add 1-2 tablespoons of the curry paste. Stir it well for about 1 minute, letting it cook until it becomes fragrant and the oils separate slightly.
3. 03

   Add Chicken and Beans

   Stir in the chicken, letting it cook for about 3-4 minutes until it starts to brown all over. Then, add the French beans and stir everything together to coat them in the curry paste.
4. 04

   Simmer and Finish

   Season the curry with fish sauce and brown sugar, then pour in the rest of the coconut milk. Mix everything thoroughly and add half of the makrut lime leaves. Bring it to a simmer and cook for 3-5 minutes, or until the chicken is cooked through.

   Taste the curry and adjust the seasoning with more sugar or fish sauce if needed; you're looking for a balance of salty, nutty, and a hint of sweetness. Finally, stir in the Thai basil leaves, give it a quick mix, and take it off the heat. Serve immediately with steamed jasmine rice, garnished with sliced fresh chilli and the remaining makrut lime leaves.