This classic Thai curry features a sweet, salty and zesty sauce, with many layers of rich flavour and spice
Prep:20 mins
Serves 2
400ml can coconut milk (don’t shake to combine)1-2 tbsp panang curry paste (see below)200g chicken breast, thinly sliced100g French beans, halved2-3 tbsp fish sauce1-2 tbsp palm sugar or brown sugar 2 makrut lime leaves, central woody stem removed, finely shredded handful of Thai basil leavescooked jasmine rice, to serve ½ large red chilli, thinly sliced, to serve
STEP 1First, make the curry paste. Use a pestle and mortar to pound together the dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg and peanuts, plus 1 tsp salt. You should have a rough paste. Alternatively, add all the ingredients to a food processor along with 2-3 tbsp of coconut milk and pulse until you have a paste. Store in a lidded jar in the fridge. Will keep for up to two weeks.STEP 2Add 2-3 tbsp of the thick part of the coconut milk into a saucepan over a medium-high heat. When the coconut milk starts bubbling, add 1-2 tbsp of the curry paste and stir well for about 1 min, until fragrant.STEP 3Stir in the chicken and let it cook for about 3-4 mins until beginning to brown all over. Follow with the French beans and stir well.STEP 4Season with the fish sauce and sugar, then add the rest of coconut milk. Mix well, add half the makrut lime leaves and simmer for 3-5 mins until the chicken is cooked through. Taste and add more sugar or fish sauce if necessary – it should be salty and nutty, and the sweetness should come through. Add the Thai basil leaves, give it a quick mix and take off the heat. Serve with steamed jasmine rice, garnished with the sliced chilli and the rest of the makrut lime leaves.
