Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients
1.5 lbs (675g) chicken thighs, boneless and cut into 1 inch pieces
2 teaspoons (30ml) fish sauce
2 teaspoons (30ml) canola oil
¼ cup (60ml) red curry paste
1 tablespoon (15ml) palm sugar, chopped
½ cup (120ml) water
1 ½ cups (360ml) long beans, cut into 1.5 inch pieces
7 kaffir lime leaves, 5 torn and 2 julienned
4 eggs
4 cups (1L) white rice, cooked
Method
In a mixing bowl, combine chicken, fish sauce and oil and toss together.
Heat a non-stick frying pan over medium-high heat.
Add chicken, and cook for 5-6 minutes, turning once, until it is slightly golden on the edges.
Remove chicken from hot pan and set aside.
Add red curry paste, and cook for 2 minutes.
Add water, torn kaffir lime leaves and palm sugar, and bring to a simmer.
Put the long beans and cooked chicken in the red curry sauce, and bring to a simmer once again.
Cook for 12-15 minutes, and remove from heat.
Serve curry hot with a portion of white rice on the side, and garnish with julienned lime leaves.
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