Panang Chicken Curry (Kaeng Panang Gai)

Ingredients

• 13½ fl oz coconut milk
• 2 tbsp Panang curry paste
• ¾ lb chicken breast
• ¼ lb green beans
• 3 tbsp fish sauce
• 2 tbsp brown sugar
• 2 makrut lime leaves
• ½ cup Thai basil leaves
• 2 cup jasmine rice
• 2 red chili (optional)

Steps

1. If using homemade paste, pound dried and fresh chilies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, cilantro, cumin, nutmeg, peanuts, and salt in a mortar and pestle or food processor until a rough paste forms.
2. Heat 2-3 tablespoons of the thick part of the coconut milk in a saucepan over medium-high heat until bubbling. Add 1-2 tablespoons of Panang curry paste and stir for 1 minute until fragrant.
3. Stir in the chicken and cook for 3-4 minutes until it begins to brown. Add the green beans and stir well.
4. Season with fish sauce and brown sugar, then add the remaining coconut milk. Mix well, add half of the makrut lime leaves, and simmer for 3-5 minutes until the chicken is cooked through.
5. Taste and adjust seasoning with more sugar or fish sauce if needed. Stir in the Thai basil leaves, then remove from heat.
6. Serve immediately with steamed jasmine rice, garnished with sliced red chili and the remaining makrut lime leaves, if desired.