Chicken Panang Curry

Ingredients for 4 servings:

• 800 ml coconut milk
• 3 tbsp curry paste (Panang curry paste)
• 2 tbsp palm sugar, grated
• 2 tbsp fish sauce (Nam Pla)
• 2 kaffir lime leaves
• 2 tbsp oil (peanut oil)
• 1 kg chicken thighs, cut at the joint
• 100 g green beans, cut into pieces
• 75 g basil (Thai basil), about half a cup full
• 75 g peanuts, roasted, chopped, unsalted
• 2 chili peppers (red Thai chilies), cut into thin rings

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Combine the coconut milk, curry paste, sugar, fish sauce, and lime leaves in a wok and bring to a boil. Reduce the heat and simmer for about 15 minutes, until the sauce has reduced by a third. Heat the oil in a pan and fry the chicken thighs, one at a time, until lightly browned, then drain on kitchen paper. Add the beans and half of the basil to the sauce, stir, and simmer uncovered for another 5-7 minutes. Serve the curry in bowls sprinkled with the chopped peanuts, chili rings, and the remaining basil. Serve with Thai rice.