Panang Curry
- 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
- Add coriander seeds, cumin seeds and peppercorn to a mortar and pestle and pound until you have a fine spice mixture
- With the remaining spice mixture ingredients add one ingredient at a time and pound
- Heat oil in a wok on a high heat, add curry paste and chilli and leave to cook for a couple of minutes
- Add half of the coconut milk and bring to a low boil for 1 minute
- Add the remaining coconut milk and bring to the boil
- Add fish sauce and palm sugar, stir well
- Add zucchini, green beans + red pepper and leave to cook for approx 3 minutes
- Add chicken and submerge in curry mixture. Leave to cook for approx 5 minutes or until chicken is cooked
- Remove from heat and sprinkle with kaffir lime leaves + three slices of red chilli
- Serve with rice and eat while hot
Recipe by at https://www.caseyjade.com/panang-curry/
3.2.2807