Dinnermedium50 minServes 2est. £2.64/servingThai

Panang Chicken Curry

Name: Panang Chicken Curry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 4 dried red chillies; 6 fresh red chillies; 1tsp shrimp paste; 4 garlic; 1tbsp galangal; 1tbsp lemongrass; 1tsp ground nutmeg; 1tsp ground coriander; 1tsp ground cumin; 2tbsp peanuts; 400ml coconut milk; 2tbsp panang or red curry paste; 200g chicken breast; 100g green beans; 2tbsp fish sauce; 1tbsp brown sugar; 2 makrut lime leaves

A rich Thai Panang curry with chicken breast and green beans in a coconut milk sauce. The recipe includes instructions to make the paste from scratch (dried chillies, galangal, lemongrass, shrimp paste, lime zest, peanuts and spices) — but a jar of ready-made Panang or red curry paste works perfectly well. The paste recipe makes more than you need; leftovers keep for two weeks in the fridge.

2 servings

£2.64 / serving - est.

Costs are estimated average UK prices and may vary.

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dried red chillies

15pest.

fresh red chillies

12pest.

shrimp paste

1 tsp

£1.20est.

garlic

50pest.

galangal

1 tbsp

80pest.

lemongrass

1 tbsp

80pest.

lime zest

to taste

20pest.

ground nutmeg

1 tsp

£2.00est.

ground coriander

1 tsp

60pest.

ground cumin

1 tsp

80pest.

peanuts

2 tbsp

40pest.

coconut milk

400 ml

18pest.

panang or red curry paste

2 tbsp

30pest.

chicken breast

200 g

£1.00est.

green beans

100 g

25pest.

fish sauce

2 tbsp

20pest.

brown sugar

1 tbsp

12pest.

makrut lime leaves

15pest.

thai basil

to taste

£1.20est.

jasmine rice

to taste

15pest.

red chilli

to taste

£1.00est.