Panang Curry with Green Beans

This is very quick and easy to cook and tastes amazing! I love the slow food revolution whole heartedly, but sometimes I just don't have the time or energy to make a homemade curry paste.

Thankfully, I have found the Mae Ploy range of pastes have great flavour, are convenient and very easy to use.

Stir fry about 3 Tbsp of Mae Ploy Panang curry paste with a cup or so of coconut milk.

Reduce heat and add a tin of coconut milk, chicken (about 4-500 g) and a handful of shiitake mushrooms.

After a few minutes add a chopped carrot.
When the chicken is almost cooked add a good handful of fresh green beans.

Serve with hot steamed rice and top with a finely shredded kaffir lime leaf, sliced chilli and a few coriander leaves.