Yield: 1 Serving
½ cup sliced chicken
2 tablespoons vegetable oil
1 cup coconut milk
1 tablespoon red curry paste
½ tablespoon fish sauce
1 tablespoon ground roasted peanuts
½ tablespoon palm sugar (or brown sugar)
2 tablespoons shredded kaffir lime leaves
2 tablespoons sliced red chilies for garnish
½ cup long beans, cut into bite sized pieces
1 tablespoons tamarind paste
Heat vegetable oil over medium-low heat and add curry paste. Cook until fragrant.
Increase heat to medium and add ⅓ of the coconut milk and bring to a boil. Add ⅓ of the coconut milk and bring to a boil again and then add remaining coconut milk.
Add the chicken and stir until chicken is cooked.
Add fish sauce, palm sugar, tamarind paste and ground roasted peanuts.
Add shredded kaffir lime leaves, long beans and keep stirring until sauce has reduced and thickened.
Serve over rice and garnish with red chilies and kaffir lime leaves.
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