2 large chicken breasts cut into bite size pieces or
4 tsp Mai Siam Red Curry Paste
1 tbsp vegetable oil
57g fine beans (cut into 3cm lengths)
1 tin Mai Siam Coconut Milk
1 handful sweet basil
2 tsp Mai Siam Fish Sauce (to taste) - optional
1 pce Mai Siam Palm Sugar (to taste)
Heat 1/4 tin coconut milk in a wok and boil for approximately 3 minutes, until the coconut milk takes on a sheen.Then add the red curry paste and cook the mixture for another 3 minutes.
At this stage a little oil should separate from the mixture. This is the best time to add the chicken pieces or vegetables together with the remaining coconut milk.
Next add the coconut milk, palm sugar and the fish sauce if using. When the chicken or vegetables are cooked add the fine beans and cook further until beans are al dente.
Lastly, scatter the sweet basil over the curry and turn off heat. If curry is to be eaten later, allow curry to cool uncovered as leaving the lid on the pot might cause the curry to curdle.