Panang Curry
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • Spice Paste
  • 10 black peppercorns
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 3 slices red chilli
  • 2 garlic cloves
  • 3 slices of galangal (or ginger if can’t get galangal)
  • 2 kaffir lime leaves, finely sliced
  • ½ teaspoon sea salt
  • 2 small shallots, finely diced
  • ½ tablespoon coriander root, chopped
  • 4 slices lemon grass
  • ½ teaspoon shrimp paste
  • ½ tablespoon fresh turmeric (optional)
  • Curry
  • 1 tablespoon coconut oil
  • 2 tablespoons panang spice paste
  • 1 red chilli, thinly sliced
  • 150ml coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar
  • ½ zucchini (courgette), cut into strips
  • ½ cup green beans, chopped
  • ½ red pepper, finely chopped
  • 30g chicken breast
  • 4 kaffir lime leaves
Directions
  1. Add coriander seeds, cumin seeds and peppercorn to a mortar and pestle and pound until you have a fine spice mixture
  2. With the remaining spice mixture ingredients add one ingredient at a time and pound
  3. Heat oil in a wok on a high heat, add curry paste and chilli and leave to cook for a couple of minutes
  4. Add half of the coconut milk and bring to a low boil for 1 minute
  5. Add the remaining coconut milk and bring to the boil
  6. Add fish sauce and palm sugar, stir well
  7. Add zucchini, green beans + red pepper and leave to cook for approx 3 minutes
  8. Add chicken and submerge in curry mixture. Leave to cook for approx 5 minutes or until chicken is cooked
  9. Remove from heat and sprinkle with kaffir lime leaves + three slices of red chilli
  10. Serve with rice and eat while hot
Recipe by at https://www.caseyjade.com/panang-curry/