Asian 40 min

Panang chicken curry (kaeng panang gai)

Name: Panang chicken curry (kaeng panang gai)
Total time: 40 min
Yield: 2 servings
Cuisine: Asian
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

chicken

Ingredientsfor 2

600

Cal

40g

Protein

70g

Carbs

30g

Fat

1400ml Coconut Milk
21-2tbsp Panang Curry Paste
3200g Chicken Breast
4100g Green Beans
52-3 tbsp Fish Sauce
61-2tbsp Brown Sugar
72 makrut lime leaves
8Handful Basil Leaves
9Boiled Jasmine Rice
106 Red Chilli
114 Dried Red Chillies
121 teaspoon Shrimp Paste
134 Cloves Chopped Garlic
141 tblsp Galangal
151 tblsp Lemongrass
16Zest of 2 Lime
171 teaspoon Ground Nutmeg
181 tsp Ground Coriander
191 teaspoon Ground Cumin
202 tblsp Peanuts

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Instructions

1
First, make the 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, plus 1 tsp salt. You should have a rough paste. Alternatively, add all the ingredients to a food processor along with 2-3 tbsp of coconut milk and pulse until you have a paste. Store in a lidded jar in the fridge. Will keep for up to two weeks.
2
Add 2-3 tbsp of the thick part of the coconut milk into a saucepan over a medium-high heat. When the coconut milk starts bubbling, add 1-2 tbsp of the curry paste and stir well for about 1 min, until fragrant.
3
Stir in the chicken and let it cook for about 3-4 mins until beginning to brown all over. Follow with the French beans and stir well.
4
Season with the fish sauce and sugar, then add the rest of coconut milk. Mix well, add half the makrut lime leaves and simmer for 3-5 mins 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 come through. Add the Thai basil leaves, give it a quick mix and take off the heat. Serve with steamed jasmine rice, garnished with the sliced chilli and the rest of the makrut lime leaves.