Ingredients
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2x400 mls cans coconut milk
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3 tablespoons panang curry paste
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2 tablespoons grated palm sugar
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2 tablespoons fish sauce
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2 fresh kaffir lime leaves, torn
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2 tablespoons peanut oil 1 kg chicken thigh fillets, quartered
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100 g. long beans(snake beans), chopped coarsely
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1/2 cup firmly packed fresh thai basil leaves
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1/2 cup (75g) coarsely chopped roasted unsalted peanuts
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2 fresh large red chillies, sliced thinly
Cooking Instructions
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Place coconut milk, paste, sugar , asuce and lime leaves in wok or large frying pan; bring to a boil. Reduce heat; simmer, stirring, about 15 minutes or until curry sauce mixture reduces by about a third.
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Meanwhile, heat oil in large trying pan; cook chicken, in batches, until browned lightly. Drain on absorbent paper.
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Add beans, chicken and half of the basil leaves to curry sauce mixture; cook, uncovered, stirring occasionally, about 5 minutes or until beans are just tender and chicken is cooked through.
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Place curry in Serving Bowl; sprinkle with peanuts, chilli and remaining basil.