We used Maesri Panang Curry paste in this recipe. As brands cary in chilli flavour, you may need to adjust how much you use,
Ingredients
Method
Heat 2 tablespoons of the oil in a large, deep, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, turning occasionally, for 5 min, or until golden. Remove from pan.
Heat remaining oil in same pan. Add eggplant. Cook, stirring occasionally, for 3-5 min, or until golden and tender. Add paste. Cook, stirring, for 1 min or until fragrant.
Return chicken to pan with coconut milk, lime leaves, fish sauce and sugar. Bring to a boil. Simmer, stirring occasionally, for 15 min. Add beans and cook for a further 3-5 min, or until chicken is cooked and beans are tender. Stir in the basil leaves.
Serve curry with steamed rice. Garnish with extra basil leaves.