Thai Panang Chicken Curry Recipe

Ingredients (25)

• 1/4 cup tomato paste
• 1 small onion, quartered
• 1 thumb-size piece galangal, or ginger, peeled and sliced
• 3 cloves garlic
• 1 tablespoon soy sauce
• 1/2 teaspoon dark soy sauce
• 2 tablespoons fish sauce
• 1 teaspoon shrimp paste
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 to 2 minced red chilis, or 1/2 to 1 teaspoon cayenne pepper or chili flakes, to taste
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 (13 1/2-ounce) can coconut milk, good-quality
• 2 tablespoons fresh lime juice
• 1 1/2 pounds boneless chicken breasts or thighs, cut into large chunks, or skinless bone-in pieces (breast, thighs, or drumsticks)
• 1/2 teaspoon whole cumin
• 2 makrut lime leaves or bay leaves
• 3 tomatoes, cut into wedges
• 1 red bell pepper, sliced
• 1/2 loose cup fresh basil leaves, preferably Thai, roughly chopped if large
• Thai jasmine rice (white or whole-grain)