Chicken Curry: Thai Style

This is my version of chicken curry adopted from Thai style. (Photograph was taken by the author)

Ingredients: 

• 2 tin(400ml) coconut milk
• 3 tablespoons curry powder
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 2 fresh kaffir lime leaves
• 2 tablespoons peanut oil
• 1 kg chicken fillet, quartered
• 100g snake beans, cut slantwise
• ½ cup firmly packed fresh Thai basil leaves
• ½ cup coarsely chopped unsalted peanuts
• 1 fresh long red Thai chilly, sliced thinly

Procedure:

1. In a large frying pan put coconut milk, curry powder, sugar, sauce and lime leaves, bring to boil, constant stirring for about 15 minutes or until curry mixture reduce to about 1/3. Take out from heat.
2. Heat the peanut oil in large frying pan fry the chicken in batches until slightly browned. Drain on kitchen paper towel to absorb the oil.
3. Put back the curry mixture on heat until it boils, add chicken and half of basil leaves, simmer for few minutes, add beans. Cook uncovered, stirring occasionally, until beans are just tender.
4. Put curry in serving bowl; sprinkle with peanuts, chilly and remaining basil leaves.

Tips how to enjoy cooking and eating this recipe:

• If you want the curry mixture a bit thicker use only one tin of coconut 
• Kaffir lime leave can be frozen, freeze in an airtight bag and take what you need for your recipe 
• Serve the recipe with rice, Jasmine rice is recommended 
• The basil leaves is one of the basic flavor that typify Thai cuisine. Take note that there are different kind of basil leaves, purplish stem is recommended for a tastier result.