Food

Christine Ha shares one of her favourite recipes. With aromatic and intense flavours, this curry will take you on a sensory experience.

Ingredients

1/3 cup panang curry paste
2 cans coconut milk
4 boneless skinless, chicken breast or thighs, cut into strips
1 shallot, thinly sliced
2 tbsp palm or granulated sugar
3 tbsp fish sauce
1 cup green beans, trimmed
1 red bell pepper, cored, seeded and julienned
6 kaffir lime leaves
2 bird's eye chili, seeded and finely chopped
12 thai basil leaves, cut chiffonade

Preparation

In a medium bowl, whisk together curry paste and 1 can coconut milk. Transfer into a large saucepan. Add remaining coconut milk, chicken, shallot, sugar, and fish sauce. Bring to a low boil and cook until chicken juices run clear, approximately 15 to 20 minutes. Stir in green beans, bell pepper, kaffir lime leaves, and bird's eye chile. Continue cooking until green beans and bell pepper are tender, approximately 5 minutes. Remove from heat and garnish with Thai basil. Serve over steamed jasmine rice.

Yield: serves 4-6