Chicken Panang Curry - cooking recipe

Ingredients

2 (13.5 oz) cans coconut milk
3 tbsp panang curry paste
2 tbsp grated palm sugar
2 tbsp fish sauce
2 None fresh kaffir lime leaves, torn
2 tbsp peanut oil
2 1/4 lb chicken thigh fillets, quartered
3.5 oz French beans, chopped coarsely
3 tbsp fresh Thai basil leaves
2/3 cup coarsely chopped roasted unsalted peanuts
2 None fresh long red Thai chilies, sliced thinly
-1 None Panang Curry Paste
25 None dried long red chilies
1 tsp ground coriander
2 tsp ground cumin
2 cloves garlic, quartered
8 None spring onions, chopped coarsely
2 stalks fresh lemongrass, sliced thinly
2 tsp finely chopped fresh galangal
2 tsp shrimp paste
2/3 cup roasted unsalted peanuts
1-2 tbsp peanut oil

Preparation

For the panang curry paste, place chilies in a small heatproof measuring cup. Cover with boiling water and let stand for 15 mins. Drain. Meanwhile, dry-toast ground coriander and cumin in a small frying pan over medium heat until fragrant. Transfer chilies and toasted spices to a blender along with remaining ingredients, except oil. Blend until mixture forms a paste, pausing to scrape down sides occasionally. Add oil and blend until smooth. Set aside 3 tbsp for curry. Reserve remainder for another use.
Place coconut milk, curry paste, sugar, fish sauce and kaffir lime leaves in a wok. Bring to a boil. Reduce heat and simmer, stirring, for 15 mins, or until curry sauce mixture reduces by 1/3.
Meanwhile, heat peanut oil in a large frying pan over medium-high heat. Cook chicken, in batches, until browned lightly. Drain on paper towels.
Add French beans, chicken and 1/2 basil to curry sauce. Cook, stirring occasionally, for 5 mins or until chicken is cooked through.
Transfer curry to a serving bowl. Sprinkle with peanuts, chilies and remaining basil.