Panang Curry with Chicken & Beans

1 pkt Roi Thai Panang Curry Simmer Sauce
1 tbsp coconut oil (or extra virgin olive oil)
25mm (1 inch) piece of ginger, pealed and grated
3 garlic cloves smashed
1 large onion, chopped fine
4 spring onions, sliced fine
3 cups green beans, diced
400g chicken thighs, cut into cubes
2 long red chillies, sliced on an angle
Salt and pepper
  • In a wok over a medium heat add the oil and when its hot add the garlic, ginger, onion, spring onion and cook, stirring for 5 minutes to soften the onions. 
  • Add the chicken and cook, stirring for 5-6 minutes. 
  • Add the beans, chilli and Roi Thai Panang Curry Simmer Sauce. Bring to a boil and reduce the heat to low. Simmer for 10 minutes.
  • Serve as it is in bowls over cooked noodles.

(Recipes and Images Copyright Chef Jimmy Boswell 2014)


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