Dry-toast coriander seeds, cumin seeds and white peppercorns in a small skillet over medium heat until fragrant, 1–2 minutes. Transfer to a mortar and pestle or spice grinder and grind to a fine powder; set aside.

Soak dried red chilies in hot water for 15 minutes until softened, then drain, reserve 2–3 tbs soak liquid. If you want milder curry, remove more seeds; for hotter, keep them.

Heat 1 tablespoon neutral oil in a small pan over medium heat. Sauté shallots, garlic, sliced galangal and chopped fresh chilies for 2–3 minutes until softened but not browned. Remove and let cool slightly.

In a blender or mortar, combine softened dried chilies, sautéed aromatics, lemongrass, kaffir lime zest, ground spices, shrimp paste, palm sugar and salt. Add 1–2 tablespoons of the reserved chili soak liquid (or water) to help blend. Process/pound to a smooth paste, scraping down sides as needed. Taste and adjust salt or sugar — paste should be bright, salty-slightly sweet and aromatic.

If using immediately, heat a small skillet over medium heat, add 1 tablespoon neutral oil and fry the paste for 2–3 minutes until fragrant and oil separates slightly. This deepens flavor and removes rawness.

Curry

Heat 1 tablespoon oil in a heavy skillet or wok over medium heat. Add 4 tablespoons of the prepared Panang curry paste and fry, stirring constantly, for 1–2 minutes until highly fragrant and the paste starts to darken slightly.

Pour in 100 ml of the coconut milk and stir to loosen the paste, cooking until oil begins to separate from the mixture, about 2–3 minutes. This step helps bloom the spices.

Add the sliced chicken (or tofu) to the pan, stirring to coat pieces thoroughly with the paste. Cook 3–4 minutes until the chicken is lightly seared on the outside (tofu will brown slightly).

Pour in remaining coconut milk and the stock (150 ml). Stir gently to combine, bring to a gentle simmer (do not boil vigorously) and reduce heat to medium-low.

Add torn kaffir lime leaves, fish sauce, tamarind paste and 1 teaspoon palm sugar. Stir and simmer gently for 8–10 minutes, until chicken is cooked through and sauce has thickened slightly. Taste and adjust seasoning with more fish sauce (saltiness), sugar (sweetness) or tamarind/lime (acidity).

Five minutes before finishing, add sliced red bell pepper and green beans. Simmer until vegetables are tender-crisp and nicely colored, about 3–5 minutes.

Stir in Thai basil leaves right at the end so they wilt but remain bright. Remove from heat. Squeeze a little lime juice if desired and scatter crushed roasted peanuts over the curry.

To Serve

Rice

Cook jasmine rice according to package instructions (typically 1 cup rice to 1.25–1.5 cups water) so it’s ready when the curry finishes.

Spoon curry over steamed jasmine rice, garnish with extra Thai basil, lime wedges and crushed roasted peanuts. Serve immediately.