Panang chicken curry (kaeng panang gai)

Pound the dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg, peanuts and 1 tsp salt into a coarse curry paste. Alternatively, pulse them in a food processor with 2-3 tbsp coconut milk. Use the paste immediately. Freeze any extra promptly in covered portions and thaw in the refrigerator; do not rely on the original unvalidated two-week refrigerator storage claim.

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.

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.

Add the fish sauce, sugar and remaining coconut milk, then half the makrut lime leaves. Simmer for 3-5 minutes and continue until a thermometer in the thickest chicken piece reads at least 165°F; elapsed time alone does not prove doneness. Adjust the fish sauce and sugar to taste. Stir in the Thai basil, remove from the heat and serve with cooked jasmine rice, sliced chilli and the remaining lime leaves.