Panang chicken curry (kaeng panang gai)

Steps

1. 1

   Make the curry paste by pounding together dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg and peanuts, plus 1 teaspoon salt; or blend in a processor with 2-3 tablespoons coconut milk until a smooth paste. Store in a lidded jar in the fridge for up to two weeks.

2. 2

   In a saucepan, warm 2-3 tablespoons of the thick part of the coconut milk over medium-high heat. When it starts bubbling, add 1-2 tablespoons of the curry paste and stir for about 1 minute until fragrant.

3. 3

   Stir in the chicken and cook for about 3-4 minutes until browned all over. Add the green beans and stir well.

4. 4

   Season with 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 adjust with more sugar or fish sauce if needed. Add Thai basil leaves, give a quick mix and remove from heat. Serve with steamed jasmine rice, garnished with sliced chilli and the remaining lime leaves.