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Categories:
coconut milk Panang palm sugar fish sauce fresh kaffir lime peanut oil chicken thigh beans fresh Thai basil leaves peanuts long red Panang long red chilies ground coriander ground cumin garlic spring onions fresh galangal shrimp peanuts peanut oil
Viewed: 35 - Published at: 8 years agoIngredients
- 2 (13.5 oz) cans coconut milk
- 3 tbsp panang curry paste
- 2 tbsp grated palm sugar
- 2 tbsp fish sauce
- 2 None fresh kaffir lime leaves, torn
- 2 tbsp peanut oil
- 2 1/4 lb chicken thigh fillets, quartered
- 3.5 oz French beans, chopped coarsely
- 3 tbsp fresh Thai basil leaves
- 2/3 cup coarsely chopped roasted unsalted peanuts
- 2 None fresh long red Thai chilies, sliced thinly
- -1 None Panang Curry Paste
- 25 None dried long red chilies
- 1 tsp ground coriander
- 2 tsp ground cumin
- 2 cloves garlic, quartered
- 8 None spring onions, chopped coarsely
- 2 stalks fresh lemongrass, sliced thinly
- 2 tsp finely chopped fresh galangal
- 2 tsp shrimp paste
- 2/3 cup roasted unsalted peanuts
- 1-2 tbsp peanut oil
Method
- For the panang curry paste, place chilies in a small heatproof measuring cup. Cover with boiling water and let stand for 15 mins. Drain. Meanwhile, dry-toast ground coriander and cumin in a small frying pan over medium heat until fragrant. Transfer chilies and toasted spices to a blender along with remaining ingredients, except oil. Blend until mixture forms a paste, pausing to scrape down sides occasionally. Add oil and blend until smooth. Set aside 3 tbsp for curry. Reserve remainder for another use.
- Place coconut milk, curry paste, sugar, fish sauce and kaffir lime leaves in a wok. Bring to a boil. Reduce heat and simmer, stirring, for 15 mins, or until curry sauce mixture reduces by 1/3.
- Meanwhile, heat peanut oil in a large frying pan over medium-high heat. Cook chicken, in batches, until browned lightly. Drain on paper towels.
- Add French beans, chicken and 1/2 basil to curry sauce. Cook, stirring occasionally, for 5 mins or until chicken is cooked through.
- Transfer curry to a serving bowl. Sprinkle with peanuts, chilies and remaining basil.
