This is a very common and popular dish in Thailand and many parts of the world. It is a easy and simple to cook. The dish has a very fragrant smell of kaffir lime leaves and the lemongrass. My family especially my husband loves spicy and hot food and this is one of our frequent dish that we serve very often on our dining table. If you are not a hot food person, no problem, you can omit the whole chili and reduce the amount of Panaeng curry paste to suit your taste buds.
600g thinly sliced chicken fillets, cut into bite-size
150g yard beans/French beans, remove heads and ends, sliced to bite size, blanched
1 cup sliced bamboo shoots (optional, if you are afraid of the smell)
3 tablespoons sweet peas
2 bird’s eye chilies/red finger chilies, stem off and julienned
4 pieces Kaffir lime leaf
3 tablespoons canola/vegetable/corn oil
6 tablespoons Panaeng Curry Paste
1½ cups coconut milk, (I prefer “Choice Brand”, it has a more creamy consistency)
1½ tablespoons raw sugar/granulated sugar
1½ tablespoons fish sauce
Chopped cilantro (optional)
Heat a wok/frying pan with canola/vegetable/corn oil over medium-low heat. Add Panaeng curry paste and sauté for a couple of minutes, add half coconut milk and stir to mix and bring up the heat to medium; cook for another 2-3 minutes or until fragrant and oil appears on the surface. Add the sliced chicken and stir-fry until turn opaque, then add kaffir lime leaves, sugar, fish sauce and the remaining coconut milk and cook for another 3-4 minutes. Add bird’s eye red chili/red finger chili, blanched beans and bamboo shoots and simmer for a minute or two. Turn heat off. Serve hot/warm in a dish/plate and top with a spoonful of coconut cream. It goes well with steamed white rice/roti paratha.