Panang chicken curry kaeng panang gai

Ingredients

• 400ml can coconut milk (don’t shake to combine)
• 1-2 tbsp panang curry paste (see below)
• 200g chicken breast, thinly sliced
• 100g 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
• ½ 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

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