Ingredients

1 tb sp oil
1 onion, chopped
1-2 tb sp Green Curry paste
1+1/2 cups coconut milk
1/2 cup water
500g chicken thigh fillets, cut into bit sized pieces
6 kaffir lime leaves
1tbsp fish sauce
1tbsp lime juice
1tsp finely grated lime rind
2 tsp soft brown sugar
1/4 cup fresh coriander leaves.

Method

Peel Heat oil in a wok or heavy based pan. Ad the onion and curry paste to the
wok and cook for about 1 minute, stirring constantly. Add the coconut milk and
water to the wok and bring to the boil.

Add the chicken pieces, beans and kaffir lime leaves to the wok, stir to combine. Simmer, uncovered for 15-20 minutes or until the chicken is tender.
Add the fish sauce, lime juice and rind and brown sugar to the wok, stir to combine. Sprinkle with fresh coriander leaves just before serving.
Serve with steamed rice.


(Serves : 4 )