Heat about 2 tbsp. of coconut milk in a wok over a high heat until coconut milk starts bubbling. Add the Rendang curry paste and stir-fry for 1-2 minutes, or until fragrant.

Put rice on to cook and add carrots to par boil for five mins.

Add the chicken to the Rendang and coconut sauce cook for a few minutes, until chicken just about done then add carrot, green bean and stir well.

Then add the sugar, fish sauce, red chilli and kaffir lime leaves. Simmer for 5-7 minutes.

Taste and adjust the saltiness by adding more fish sauce if preferred. Add a few tbsp. of coconut milk and stir well.

To serve, place the panang curry in a large bowl removing Kaffir line leaves. Pair with steamed jasmine rice.