3 teaspoons shredded palm sugar, or fine brown sugar
coriander leaves, as a garrison
Cook over a high heat in a saucepan, coconut milk 10 minutes until they start sizzling small bubbles of oil on the surface.
Heat the oil in a wok or thick-bottomed pan. Add onion and curry paste and saute over a high heat during 1 minute, until they give off an intense aroma. Incorpore the chicken and salteo during 5 minutes until it's almost completely done.
Add coconut milk, water, kaffir lime leaves and beans; Bring it to the boil, stirring up from time to time. Reduce heat and let it simmer, uncovered, a few 10 minutes or until the chicken is completely tender.
Incorpore the fish sauce, lime juice, the zest and sugar; remove it well. Roast with coriander leaves and serve with steamed rice.
For this dish, you can prepare the curry paste to your liking or buy an already made. Cooking coconut milk to separate the oil is a traditional technique of Thai cuisine. With it you get the taste and texture you prefer.
Recipes easy to https://recetasdecocinafaciles.NET /