Phanaeng-Kai

(pic ; commons)

Ingredients :

300 gr chicken, cut into long, thin pieces
1 tbsp cooking oil
1 cup coconut milk
2 kaffir lime leaves
1 tbsp fish sauce
2 stems of sweet basil leave
thinly sliced red spur chilies and shredded kaffir lime leaves, to garnish

For Phanaeng Curry Paste
5 small dried chilies
5 shallots
10 garlic cloves
1 tsp sliced galangal
1 tsp lemongrass, thinly sliced
half tbsp kaffir lime rind, finely chopped
1 tsp coriander root
5 peppercorns
1 tsp salt
1 tsp shrimp paste


How To Make :

1. Using a mortar and pestle, pound the curry paste ingredients together into a fine paste. Dry-fry the chicken  until just done. Remove and set aside.

2. Heat oil in a pan over medium flame, and fry the spice mixture. When fragrant, add some coconut milk to prevent drying out, and cook over low heat until oil appears on the surface.

3. Stir in the chicken, then add kaffir lime leaves, sugar and fish sauce to taste. Add the remaining coconut milk, simmer until the chicken is tender and the curry thickens, then add sweet basil leaves and remove from heat. Transfer to a serving bowl, and garnish with red spur chilies and kaffir lime leaves.

Source : Sisamone Kongpan