Ingredients
- Chicken Breast (200g)
- Coconut Milk (400ml)
- Panang Curry Paste (1-2 tbsp)
- Green Beans (100g)
- Fish Sauce (2-3 tbsp)
- Brown Sugar (1-2 tbsp)
- Makrut Lime Leaves (2)
- Basil Leaves (Handful)
- Jasmine Rice (Boiled)
- Red Chilli (6)
- Dried Red Chillies (4)
- Shrimp Paste (1 tsp)
- Garlic (4 cloves, chopped)
- Galangal (1 tbsp)
- Lemongrass (1 tbsp)
- Lime (Zest of 2)
- Ground Nutmeg (1 tsp)
- Ground Coriander (1 tsp)
- Ground Cumin (1 tsp)
- Peanuts (2 tbsp)
Instructions
Steps
- Prepare the curry paste: In a pestle and mortar, grind together dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg, and peanuts with 1 tsp of salt until you have a rough paste. Alternatively, use a food processor with 2-3 tbsp of coconut milk to blend until smooth. Store in a jar in the fridge for up to two weeks.
- Cook the curry: In a saucepan, heat 2-3 tbsp of the thick part of coconut milk over medium-high heat. When bubbling, add 1-2 tbsp of the curry paste and stir for about 1 minute until fragrant.
- Add chicken: Stir in chicken breast and cook for 3-4 minutes until browned. Then add the green beans and mix well.
- Season and simmer: Add fish sauce, brown sugar, and the remaining coconut milk. Mix in half of the makrut lime leaves and let simmer for 3-5 minutes until the chicken is fully cooked. Adjust seasoning with more sugar or fish sauce as needed. Finally, stir in basil leaves, remove from heat, and serve with boiled jasmine rice, garnished with sliced red chilli and remaining makrut lime leaves.