Panang Curry - real, from scratch

Bahan-bahan (4 porsi)

• 700 g / 1.4 lb whole raw prawns/shrimp ((ie shell on), medium ~8cm / 3"long - Note 1)
• 350 g / 12 oz boneless, skinless chicken thighs (, cut into 7mm/ 1/3" slices)
• 1 1/2 cups chicken stock/broth (, low-sodium (not fish/seafood - Note 2))
• 2/3 cup dried Chinese chillies (not Thai!) ((24 x 6cm/2.5" long, 1/2 cup (15g) once deseeded chopped) - Note 3)
• 3 tbsp roasted peanuts unsalted
• 2 lemongrass stems (, finely grated (2 x 20cm/8" lengths) - Note 4)
• 2 eschalots (, roughly chopped (1/2 cup))
• 1 tbsp galangal, finely grated ((~1.5cm / 0.6" piece) - Note 5)
• 5 g arlic cloves (, finely minced)
• 1 1/2 tbsp shrimp paste in bean oil ( - Note 6)
• 1/2 tsp each ground coriander, cumin, nutmeg
• 1 tbsp (packed) finely sliced kaffir lime leaves ( (~ 6 leaves) - Note 7)
• 3 tbsp canola oil
• 1 1/4 cups coconut cream (, full-fat (standard Aus 270ml small can ok))
• 3 1/2 tsp white sugar
• 4 1/2 tsp fish sauce
• 1/4 tsp cooking/kosher salt
• 200 g /7oz green beans (, trimmed, cut in half (~1 1/2 cups))
• 12 Thai basil leaves ( - Note 8)
• Jasmin rice
• 2 tbsp unsalted peanuts (, finely chopped)
• Red cayenne peppers (, finely sliced (optional))
• Thai basil leaves (, 3 leaves per serving - Note 8)