Panang chicken curry (kaeng panang gai)

Name: Panang chicken curry (kaeng panang gai)
Total time: 35 min
Yield: 2 portioner
Cuisine: Thailändskt
Ingredients: 400 ml can coconut milk (don't shake to combine); 1-2 tbsp panang curry paste; 200 g chicken breast thinly sliced; 100 g French beans halved; 2-3 tbsp fish sauce; 1-2 tbsp palm sugar or brown sugar; 2 makrut lime leaves central woody stem removed; handful of Thai basil leaves; cooked jasmine rice to serve; 0.5 large red chilli thinly sliced; 4 large dried red chillies sliced; 6 large fresh red chillies sliced; 1 tsp shrimp paste (or miso paste); 4 garlic cloves chopped; 1 tbsp galangal finely sliced; 1 tbsp lemongrass finely sliced; 2 limes zested (around 1 tsp zest); 1 tsp ground white pepper; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground nutmeg; 2 tbsp peanuts; 1 tsp salt

This classic Thai curry features a sweet, salty and zesty sauce with many layers of rich flavour and spice. It is a dairy-free, egg-free, gluten-free and low sugar dish.

2 portioner 35 min mediumThailändskt

Ingredienser

400 ml can coconut milk (don't shake to combine)
1-2 tbsp panang curry paste
200 g chicken breast thinly sliced
100 g French beans halved
2-3 tbsp fish sauce
1-2 tbsp palm sugar or brown sugar
2 makrut lime leaves central woody stem removed (finely shredded)
handful of Thai basil leaves
cooked jasmine rice to serve
0.5 large red chilli thinly sliced (to serve)
4 large dried red chillies sliced
6 large fresh red chillies sliced
1 tsp shrimp paste (or miso paste)
4 garlic cloves chopped
1 tbsp galangal finely sliced
1 tbsp lemongrass finely sliced
2 limes zested (around 1 tsp zest)
1 tsp ground white pepper
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground nutmeg
2 tbsp peanuts
1 tsp salt

Gör så här

First, make the curry paste by pounding together the dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg and peanuts, plus 1 tsp salt in a pestle and mortar until you have a rough paste, or pulse in a food processor with 2-3 tbsp of coconut milk.

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.

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.

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.