Step 1

Add 1 tin of Ayam coconut cream, lemon grass, kaffir lime leaves and 1 portion of curry paste to mixer bowl. Cook for 10 min/100°C or 212°F/speed 1/MC on.

Step 2

Add chicken, fish sauce, remaining tin of coconut cream and coconut sugar. Cook for 10 min/90°C or 195°F/slowest speed/reverse/MC on.

Step 3

Taste and add salt to desired amount, break up chicken gently with a spoon, add green beans and cook for a further 7 min/90°C or 195°F/slowest speed/reverse/MC on.

Step 4

Pour curry into thermal server, stir through torn up thai green basil and let it sit for 5 mins covered until serving.