Remove the chicken from the package and slice length ways down the thigh, should be about 1/4 inch thick. Set aside.
Slice your bell pepper in half removing the core and all seeds. Slice to 1/8th inch thick. Set aside.
Remove the stem ends of each string bean, cut in half. Set aside.
Heat 3 tbsp of canola oil in a large pan or wok over medium high heat.
Add curry paste and vigorously stir until smooth about 3 min. The paste should darken and become very fragrant.
Once your paste is cooked down, add 2 cans of coconut milk. Stir until fully combined.
Add chicken and cook for about 8-10 min. The sauce should be at an aggressive bubble. If it reduces too quickly add a few tsp of water and stir. Add
Once the chicken is cooked, add string beans and ball peppers. Add 2 tbsp fish sauce and 2 tsp sugar. Stir and Combine.
Pick off all leaves from the basil stems. Roughly chop the larger leaves, leaving the smaller ones whole. Mix basil in with the curry and turn off the heat.
Serve over a bed of jasmine rice. Garnish with chillies, a squeeze of lime and lots of fresh peanuts.
