Green Chicken Curry

• 1 Tbsp. vegetable oil
• 1 onion, chopped
• 1-2 Tbsp. green curry paste, to taste
• 1 1/2 c. coconut milk
• 1/2 c. water
• 1 lb. chicken thigh fillets or boneless chicken breasts, cut into bite-sized pieces
• 1/4 lb. fresh green beans, cut into 1-inch pieces
• 6 kaffir lime leaves (if available)
• 1 Tbsp. fish sauce
• 1 Tbsp. fresh lime juice
• 1 tsp. finely grated lime rind
• 2 tsp. soft brown sugar
• 1/4 c. fresh cilantro, chopped

1. Heat the oil in a wok or large, heavy frying pan. Add the onion and curry paste to the wok and cook for one minute, stirring constantly. Add the coconut milk and water to the wok and bring to a boil. Add the chicken pieces, beans, and lime leaves to the wok, stirring to combine. Reduce the heat and simmer for 15-20 minutes or until the chicken is tender. Do not overcook. Add the fish sauce, lime juice, lime rind, and sugar to the wok; stir to combine. Sprinkle with fresh cilantro just before serving. Serve with steamed rice. Serves 4.

vegetable oil, onion, green curry, coconut milk, water, chicken thigh, fresh green beans, lime, fish sauce, lime juice, lime rind, brown sugar, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53245 (may not work)