2 tbsp groundnut oil
2 shallots, finely sliced
2 garlic cloves, crushed
4 heaped tbsp Thai red curry paste
1 tbsp fish sauce
1 tsp caster sugar
4 kaffir lime leaves
400ml coconut milk
250g green beans, trimmed and halved
500g chicken breasts, diced
- Heat the oil in a frying pan and fry the shallots for 5mins until soft. Add the garlic and fry for a minute more. Add half of the fish sauce, the sugar, lime leaves, the coconut milk and 150ml water. Bring to the boil, then reduce to a simmer and cook for 5-10mins.
- Add the diced chicken to the curry and cook for 10mins. Add the green beans and cook for a further 5mins.
- Remove from the heat, add more fish sauce to taste and serve with rice.