Panang curry paste
1.For the panang curry paste, place chillies in a small heatproof jug, cover with boiling water; stand for 15 minutes, drain. Meanwhile, stir the ground coriander and cumin over medium heat in small dry-heated frying pan until fragrant. Blend or process chillies and roasted spices with remaining ingredients, except oil, until mixture forms a paste, pausing to scrape down sides of machine occasionally during blending. Add oil to paste mixture; continue to blend in machine or using a mortar and pestle until smooth.
2.Place coconut milk, measured paste, sugar, sauce and lime leaves in a wok; bring to the boil. Reduce heat; simmer, stirring, for about 15 minutes or until curry sauce mixture reduces by about a third.
3.Meanwhile, heat the peanut oil in a large frying pan; cook chicken, in batches, until browned lightly. Drain on absorbent paper.
4.Add beans, chicken and half the basil leaves to sauce mixture; cook, uncovered, stirring occasionally, for about 5 minutes or until chicken is cooked through.
5.Place the curry in a serving bowl; sprinkle with peanuts, chilli and remaining basil.
This curry is mild; add extra chilli, fish sauce and lime juice to taste, if desired.Note