A quick, low-fat curry. Serve with rice noodles or jasmine rice
Yield: 4 Servings Time: 30 minutes
Ingredients:
2 Tbsp fresh lime juice (1 lime)
2 Tbsp brown sugar
1 tsp cornstarch 2 Tbsp oil
1 Tbsp Red Curry Paste
1 medium red onion, sliced
3 large cloves garlic, minced
1 & 1/4 lbs boneless, skinless chicken breast, thinly sliced into bite size pieces
1 Tbsp Fish Sauce
1- 9 oz (225 g) package frozen French-cut green beans, thawed and drained
Cooking Instructions
1 In a small bowl whisk together lime juice, brown sugar and cornstarch until combined. Set aside.
2 Heat oil over medium high heat in a large skillet or wok. Add Curry Paste and stir until dissolved and bubbly.
3 Add onions and garlic. Stir fry 2 minutes or until onions begin to soften.
4 Add chicken and fish sauce. Stir fry 2 to 3 minutes or until chicken is just cooked.
5 Mix in lime juice mixture and green beans. Toss until heated through.
