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Best Panang chicken curry (kaeng panang gai) in Toronto

Panang chicken curry (kaeng panang gai)

What the real thing tastes like

Real ingredients (via TheMealDB): 400ml Coconut Milk, 1-2tbsp Panang Curry Paste, 200g Chicken Breast, 100g Green Beans, 2-3 tbsp Fish Sauce, 1-2tbsp Brown Sugar, 2 makrut lime leaves, Handful Basil Leaves, Boiled Jasmine Rice, 6 Red Chilli, 4 Dried Red Chillies, 1 teaspoon Shrimp Paste…

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step 1 First, make the curry paste. Use 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. You 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. Will keep for up to two weeks. step 2 Add 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. step 3 Stir 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. step 4 Season with the fish sauce and sugar, then add the rest of coconut milk. Mix well, add half the makrut lime leaves and simmer for 3-5 mins until the chicken is co

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