Panang chicken curry (kaeng panang gai)

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.

6- Will keep for up to two weeks.

7- step 2 Add 2-3 tbsp of the thick part of the coconut milk into a saucepan over a medium-high heat.

8- When the coconut milk starts bubbling, add 1-2 tbsp of the curry paste and stir well for about 1 min, until fragrant.

9- step 3 Stir in the chicken and let it cook for about 3-4 mins until beginning to brown all over.

10- Follow with the French beans and stir well.

11- step 4 Season with the fish sauce and sugar, then add the rest of coconut milk.

12- Mix well, add half the makrut lime leaves and simmer for 3-5 mins until the chicken is cooked through.

13- Taste and add more sugar or fish sauce if necessary – it should be salty and nutty, and the sweetness should come through.

14- Add the Thai basil leaves, give it a quick mix and take off the heat.

15- Serve with steamed jasmine rice, garnished with the sliced chilli and the rest of the makrut lime leaves.