Panang chicken curry (kaeng panang gai)
Chicken
Thai
Youtube Tutorial
Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Coconut Milk : 400ml
- - Panang Curry Paste : 1-2tbsp
- - Chicken Breast : 200g
- - Green Beans : 100g
- - Fish Sauce : 2-3 tbsp
- - Brown Sugar : 1-2tbsp
- - makrut lime leaves : 2
- - Basil Leaves : Handful
- - Jasmine Rice : Boiled
- - Red Chilli : 6
- - Dried Red Chillies : 4
- - Shrimp Paste : 1 teaspoon
- - Garlic : 4 Cloves Chopped
- - Galangal : 1 tblsp
- - Lemongrass : 1 tblsp
- - Lime : Zest of 2
- - Ground Nutmeg : 1 teaspoon
- - Ground Coriander : 1 tsp
- - Ground Cumin : 1 teaspoon
- - Peanuts : 2 tblsp
Instructions
1 - step 1 First, make the curry paste.
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.
3 - You should have a rough paste.
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.
5 - Store in a lidded jar in the fridge.