Chicken Penang Curry

• 3 Chicken Breast or Thighs
• 1 can Coconut Milk
• 1 Red Chili (Cut into long strip)
• 5 Basil leaves
• 1 Fish sauce
• 1 bunch Coriander Leaf
• 1 bunch Long Beans
• 7 dried red chillies (deseeded)
• 3 Shallots
• 3 clove garlic
• 2 inches of galangal (Chopped)
• 3 Kaffir leaves (Finely chopped)
• 1 bunch Coriander Root (finely Chopped)
• 2 lemongrass
• 1 tbsp shrimp paste
• 1 tbsp Curry Powder
• 1/2 tsp Salt

1. To make curry paste, add all ingredient into blender, also add some coconut milk (1/3 of the can) so it can be blended well.
2. In a large pot, add the rest of coconut milk and long beans in and cook until boiling.
3. Save 3 spoons of coconut milk.
4. Add curry paste in, a few drops of fish sauce
5. Add chicken in until chicken is cooked well.
6. Add chili in and mix it well.
7. Cut some lime leaves in.
8. Once it's done, add Coriander Leave, Basil leave and reserved coconut milk for garnish.

chicken, coconut milk, red chili, basil, sauce, beans, red chillies, shallots, clove garlic, coriander root, lemongrass, shrimp, curry, salt

Taken from cookpad.com/us/recipes/349427-chicken-penang-curry (may not work)