Panang chicken curry (kaeng panang gai)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1First, make the curry paste.
2. 2Use a pestle and mortar to pound together the dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg and peanuts, plus 1 tsp salt.
3. 3You should have a rough paste. Alternatively, add all the ingredients to a food processor along with 2-3 tbsp of coconut milk and pulse until you have a paste. Store in a lidded jar in the fridge.
4. 4Will keep for up to two weeks.
5. 5Add 2-3 tbsp of the thick part of the coconut milk into a saucepan over a medium-high heat. When the coconut milk starts bubbling, add 1-2 tbsp of the curry paste and stir well for about 1 min, until fragrant.
6. 6Fold in the chicken and let it cook for about 3-4 mins until beginning to brown all over. Follow with the French beans and stir well.
7. 7SeasonSeason with the fish sauce and sugar, then add the rest of coconut milk. Stir until everything is combined, add half the makrut lime leaves and let it simmer for 3-5 mins until the chicken has no pink left in the middle.
8. 8Taste and add more sugar or fish sauce if necessary – it should be salty and nutty, and the sweetness should come through. Add the Thai basil leaves, give it a quick mix and take off the heat.
9. 9ServeServe with steamed jasmine rice, garnished with the sliced chilli and the rest of the makrut lime leaves.