There are the sauces, mushroom soy sauce and fish sauce! 2 sauces that’s it!!
If you can’t find the mushroom soy, here is a link to buy it on Amazon! Amazon
Here is a link on Amazon to buy the fish sauce! Amazon
Lastly if you can’t find the Panang curry paste here it is on Amazon! Amazon
It’s a little on the expensive side but it’s a huge bottle and will last a long time!
Here we go, go grab a wok or large pan, cutting board, and knife.
Cut the green beans into bite sized pieces, dab the chicken off with a paper towel to get off excess juices and then cut into bite sized pieces, and thinly slice the lime leaf.
Turn your wok on medium high, add the olive oil and heat until hot, add the Panang curry paste and fry until fragrant.
Add the chicken and cook without stirring for about 1-2 minutes, then flip the chicken. If the chicken seems too dry go ahead and add a little more oil. Cook for another 1-2 minutes, then add the green beans, stirring frequently.
Add the coconut milk, continue to stir. Add the mushroom soy sauce, fish sauce, sugar, and lime leaf.
Continue to cook and stir occasionally for about 5 minutes or until chicken is cooked through and beans are soft (don’t over cook them, squishy beans suck).
Serve over jasmine rice of course, because plain long grain white rice just isn’t going to cut it. Garnish it with a lime if you feel the need to make your plate fancy. Also when has adding lime ever ruined anything?
- •1 lb. chicken breast or tenders
- •2 cups French green beans or string beans
- •3-4 lime leaves
- •2 tbsp. olive oil
- •1 can coconut milk
- •3 tbsp. Panang curry paste
- •2 tbsp. mushroom soy sauce
- •2 tbsp. fish sauce
- •2-3 tbsp. sugar (depending on how sweet you like it)
- •Jasmine rice to serve
- Cut the green beans into bite sized pieces, dab the chick with a paper towel to remove juices and cut into bite sized pieces, and thinly slice the lime leaves.
- Turn your wok on medium high heat and add the olive oil and heat until hot, then add the Panang curry paste and fry until fragrant (about a minute).
- Add the chicken and cook without stirring for about 1-2 minutes, then flip the chicken. If the chicken seems too dry add a little more olive oil and cook for about 1-2 minutes, then add the green beans. Stir frequently.
- Add the coconut milk and continue to stir. Add the mushroom soy sauce, fish sauce, sugar, and lime leaf.
- Continue to cook and stir occasionally for about 5 minutes or until the chicken is cooked through and the beans are soft. Serve over Jasmine rice and garnish with lime wedges.
