1. Heat the oil in a wok or heavy pan. Add onion and curry paste and cook 1 minute, stirring constantly. Add the coconut milk and water to the wok and bring to a boil.
2. Add the chicken pieces, beans and lime leaves. Reduce heat and simmer for 15 to 20 minutes or until chicken is tender (dont overcook or chicken will become tough).
3. Add fish sauce, lime juice, lime rind, and sugar, stirring to combine. Sprinkle with fresh coriander leaves just before serving. Serve with Jasmine rice or on its own like a soup.
Originally Submitted
2/22/2004
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