PHAT THUA FAK YAO

Stir-fried Snake Beans

Serves 4

2 tablespoons vegetable oil

2 teaspoons red curry paste or bought paste

350 g (12 oz) boneless, skinless chicken breast, thinly sliced

350 g (12 oz) snake (yard-long) beans, cut diagonally into 2.5 cm (1 in) pieces

1 tablespoon fish sauce

25 g (1 oz) sugar

4 makrut (kaffir) lime leaves, very finely shredded

Heat the oil in a wok or frying pan and stir-fry the curry paste over medium heat for 2 minutes, or until fragrant. Add the chicken and stir-fry for 4–5 minutes, or until the chicken is cooked.

Add the beans, fish sauce and sugar. Stir-fry for another 4–5 minutes. Transfer to a serving plate and sprinkle with the makrut lime leaves.