Chop up the ginger, lemongrass, garlic and hot chillies, then pound to a paste with the salt, shrimp paste and sugar. Slice the chicken breasts into bite-sized chunks, then toss with the paste, cover, and leave on side to bathe for an hour or so. Heat a shallow pool of oil in a wok, then deep-fry the chicken pieces in batches until just cooked, about 3 minutes, depending on the size of your chunks. Drain. Decant most of the oil from the wok, then briefly stir-fry the shredded beans with a flick of salt, add the cooked chicken, tip in the tamarind and toss through. Toss in the peanuts and shredded chillies and serve.
© 2004 Alastair Hendy. All rights reserved.