Panang chicken curry (kaeng panang gai) (Thai Chicken)

step 1
First, make the curry paste. Use a mortar and pestle to pound the dried and fresh chiles, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg, and peanuts, plus 1 teaspoon salt. You should have a rough paste. Alternatively, add all ingredients to a food processor along with 2-3 tablespoons of coconut milk and pulse until you have a paste. Store in a jar with a lid in the refrigerator. It will keep for up to two weeks.

step 2
Add 2-3 tablespoons of the thick part of the coconut milk to a saucepan over medium-high heat. When the coconut milk starts to bubble, add 1-2 tablespoons of curry paste and stir well for about 1 minute, until fragrant.

step 3
Add the chicken and let it cook for about 3-4 minutes until it starts to brown all over. Continue with the green beans and stir well.

step 4
Season with the fish sauce and sugar, then add the rest of the coconut milk. Mix well, add half the makrut lime leaves and simmer for 3-5 minutes until the chicken is cooked through. Taste and add more sugar or fish sauce if necessary; It should be salty and nutty, and the sweetness should be noticeable. Add the Thai basil leaves, mix quickly and remove from heat. Serve with steamed jasmine rice, garnished with the sliced ​​chili and the rest of the makrut lime leaves.

foods：
400 ml coconut milk
1-2 tablespoons Panang curry paste
200 g chicken breast
100 g green beans
2-3 tablespoons of fish sauce
1-2 tablespoons of brown sugar
2 makrut lime leaves
A handful of basil leaves
Boiled jasmine rice
6 red chilies
4 dried red chilies
1 teaspoon shrimp paste
4 cloves of garlic, minced
1 tablespoon galangal
1 tablespoon lemongrass
Zest of 2 limes
1 teaspoon ground nutmeg
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons of peanuts