Panang Chicken Curry (พะแนงไก่)

Ingredients

• Chicken Thighs (sliced) 300 g
• Coconut Milk 1 ½ cups + for serving
• Water ½ cup
• Fish Sauce 1 tbsp
• Palm Sugar 1 tbsp
• Sweet Basil Leaves 1/4 cup + for serving
• Kaffir Lime Leaf (Shredded) 3 leaves
• Rice Bran Oil 2 tbsp
• Ground Roasted Peanuts 2 tbsp
• Kaffir Lime Leaves (sliced) for serving
• Panang Chili Paste Large Dried Chili 7
• Salt 1/2 tsp
• Shallots (sliced) 1/4 cup
• Garlic (sliced) 2 tbsp
• Galangal (sliced) 1 ½ tsp
• Lemongrass (sliced) 1 1/2 tbsp
• Coriander Root (sliced) 1 tbsp
• Kaffir Lime Zest 1 tbsp
• Coriander Seed (toasted) 1 tbsp
• Cumin (toasted) 1 tbsp
• Ground Pepper 1/4 tsp
• Shrimp Paste 1 tsp