Step 2

Spoon 2–3 tbsp of the thick coconut cream from the top of the can into a saucepan over medium-high heat and let it come to a bubble.

Step 3

Add 1–2 tbsp of the curry paste and stir it into the bubbling cream for about a minute, until it smells fragrant and the oil begins to separate.

Step 4

Stir the sliced chicken in and cook it for 3–4 minutes, until the outside has turned pale all over, then add the Green beans.

Step 5

Season with the fish sauce and sugar, pour in the rest of the coconut milk and drop in half the makrut lime leaves. Simmer for 3–5 minutes until the chicken is cooked through.

Step 6

Taste it and correct with more fish sauce or sugar. A Panang should read salty and nutty first, with the sweetness arriving behind it.

Step 7

Fold the Thai basil through and take the pan straight off the heat. Serve over jasmine rice with the sliced chili and the remaining lime leaves on top.