- Heat oil (1 tbsp) in a large skillet over medium-high. Sauté onions (1) a few minutes, then add garlic (2) and ginger (1/2 tsp) for a couple more.
- Add curry paste (1 tbsp) and peanut butter (1 tbsp), sauté 1 minute. Stir in coconut cream (400 ml) and add crushed kaffir lime leaves (4).
- Add thinly sliced chicken (350 g) and green beans, stir to coat. After 5 minutes add capsicum (1); simmer 10 minutes.
- Stir in sugar (55 g), fish sauce (5/8 tbsp), lime juice if not using lime leaves (4) and thai basil (15 g); simmer 5 minutes.
- Serve over hot jasmine rice, garnished with extra thai basil (15 g).