Chicken Phanaeng Curry
|Coconut milk||16 Fluid Ounce (2 cups/500 milliliter)|
|Thai red curry paste||3 Tablespoon|
|Chicken breast fillets||1 Pound, sliced (500 gram)|
|Snake beans/Green beans||8 Ounce (250 gram, yard long)|
|Unsalted peanuts||3 Tablespoon, roasted and finely chopped|
|Brown sugar/Palm sugar||2 Teaspoon|
|Thai fish sauce||1 Tablespoon|
|Coconut cream||4 Fluid Ounce (1/2 cup/125 milliliter)|
|Fresh basil leaves||2 Tablespoon|
|Fresh coriander leaves||2 Tablespoon|
|Fresh red chillies||1 , sliced|
1. Place coconut milk in a saucepan and bring to the boil over a high heat, then boil until oil separates from coconut milk and it reduces and thickens slightly. Stir in curry paste and boil for 2 minutes or until fragrant.
2. Add chicken, beans, peanuts, sugar and fish sauce and simmer for 5-7 minutes or until chicken is tender. Stir in coconut cream, basil and coriander(cilantro). Serve garnished with slices of chilli.