Ingredients Jump to Instructions ↓

  1. 2 x 400ml cans coconut milk

  2. 3 tablespoons panang curry paste

  3. 2 tablespoons grated palm sugar

  4. 2 tablespoons fish sauce

  5. 2 fresh kaffir lime leaves, torn

  6. 1kg chicken thigh fillets, quartered

  7. 100g snake beans, chopped coarsely

  8. cup firmly packed fresh Thai basil leaves

  9. cup (75g) coarsely chopped roasted unsalted peanuts

  10. 2 fresh long red Thai chillies, sliced thinly

  11. Panang curry paste

  12. 25 dried long red chillies

  13. 1 teaspoon ground coriander

  14. 2 teaspoons ground cumin

  15. 2 large cloves garlic, quartered

  16. 8 green onions (green shallots), chopped coarsely

  17. 2 sticks fresh lemon grass, sliced thinly

  18. 2 teaspoons finely chopped fresh galangal

  19. 2 teaspoons shrimp paste

  20. cup (75g) roasted unsalted peanuts

  21. 2 tablespoons peanut oil

Instructions Jump to Ingredients ↑

  1. For the panang curry paste, place chillies in a small heatproof jug, cover with boiling water; stand 15 minutes, drain. Meanwhile, stir the ground coriander and cumin over medium heat in small dry-heated frying pan until fragrant. Blend or process chillies and roasted spices with remaining ingredients, except oil, until mixture forms a paste, pausing to scrape down sides of machine occasionally during blending. Add oil to paste mixture; continue to blend in machine or using a mortar and pestle until smooth.

  2. Place coconut milk, measured paste, sugar, sauce and lime leaves in a wok; bring to the boil. Reduce heat; simmer, stirring, for about 15 minutes or until curry sauce mixture reduces by about a third.

  3. Meanwhile, heat the peanut oil in a large frying pan; cook chicken, in batches, until browned lightly. Drain on absorbent paper.

  4. Add beans, chicken and half the basil leaves to sauce mixture; cook, uncovered, stirring occasionally, for about 5 minutes or until chicken is cooked through.

  5. Place the curry in a serving bowl; sprinkle with peanuts, chilli and remaining basil.

  6. Suitable to freeze. Not suitable to microwave.

  7. Cook's note This curry is mild; add extra chilli, fish sauce and lime juice to taste, if desired.

  8. Photography by Brett Stevens.


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