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Stir-fried chicken with beans and coriander
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Prep Time:
10 minutes
10 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
15 minutes
15 minutes
Ingredients:
- 250g snake beans, trimmed
- 500g chicken thigh fillets
- 36.80 gm sunflower oil
- 28.00 gm red curry paste
- 8 makrut lime leaves, shredded
- 40.00 gm soft brown sugar
- 40.00 gm water
- 24.40 gm fish sauce
- 125.00 ml coriander leaves
- Plain boiled white rice, to serve
Instructions:
- Slice the snake beans into 5cm lengths and thinly slice the chicken thighs, removing any fat or gristle.
- In a wok or large frying pan, heat the oil until sizzling, then add the chicken, curry paste, and fragrant lime leaves.
- Toss in beans and sugar, stir-fry for 2 minutes. Pour in water and fish sauce, cook for another 30 seconds. Garnish with fresh coriander leaves and serve over rice.
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