Pollo al Curry Panang

What does it include?

Ingredients

• 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
• 5 ml shrimp paste
• 4 cloves of garlic, minced
• 15 ml galangal
• 15 ml lemongrass
• Zest of 2 limes
• 5 ml ground nutmeg
• 5 ml ground coriander
• 5 ml ground cumin
• 30 ml peanuts

How to prepare it step by step?

Preparation

1. Make the curry paste by pounding the dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg, and peanuts with 1 teaspoon salt in a mortar and pestle until a rough paste forms. Alternatively, blend with 2-3 tablespoons of coconut milk in a food processor until smooth. Store in a jar in the refrigerator for up to two weeks.
2. In a saucepan over medium-high heat, add 2-3 tablespoons of the thick part of the coconut milk. Once it starts to bubble, stir in 1-2 tablespoons of curry paste and cook for 1 minute until fragrant.
3. Add the chicken and cook for 3-4 minutes until it begins to brown. Stir in the green beans.
4. Season with fish sauce and sugar, then pour in the remaining coconut milk. Mix well, add half the makrut lime leaves, and simmer for 3-5 minutes until the chicken is cooked through. Taste and adjust seasoning with more sugar or fish sauce if needed. Add the Thai basil leaves, mix quickly, and remove from heat. Serve with steamed jasmine rice, garnished with sliced chili and the remaining makrut lime leaves.