A delightful and aromatic chicken curry with a rich coconut base, perfect for a comforting meal.
Prepare the curry paste by blending the garlic, red chilies, lemongrass, shallots, and ground turmeric in a food processor until smooth.
If you don't have a food processor, finely chop the ingredients and use a mortar and pestle.
Heat oil in a large pan over medium heat and sauté the curry paste for a few minutes until fragrant.
Stir constantly to prevent the paste from sticking to the pan.
Add the onions to the pan and cook until softened.
Cut the onions into thin slices for quicker cooking.
Season the chicken thighs with salt and pepper, then add them to the pan, stirring to coat with the paste.
Ensure the chicken is evenly coated for maximum flavor.
Add the kaffir lime leaves, cinnamon stick, star anise, coconut milk, palm sugar, soy sauce, and fish sauce to the pan. Bring to a boil, then reduce to a simmer and cook until the chicken is tender.
Stir occasionally to prevent the sauce from sticking to the pan.
Add the green beans and cook for a few more minutes until tender.
Cut the beans into even lengths for consistent cooking.
Serve the curry hot, garnished with fresh coriander leaves, alongside steamed rice or flatbread.
Chop the coriander just before serving to retain its freshness.
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