Instruction

• step 1 First, 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 2 Add 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 3 Stir 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 4 Season 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