Green chicken curry

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon green curry paste or to taste
1 lb (500 g) skinless chicken tigh fillets, cut into thin strips
 5 oz , 150 g, green beans
1 3/4 cups coconut milk
4 kaffir lime leaves
1 tablespoon fish sauce
1 teaspoon grated lime zest
1 tablespoon brown sugar
2 tablespoons chopped fresh cilantro

In wok over medium heat, warm vegetable oil. Add onion and curry paste and stir fry until onion softens, 1-2 minutes. Add chicken and stir fry until lightly golden, 3-4 minutes . Add beans, coconut milk and lime leaves and bring to boil. Reduce heat to low and simmer, uncovered, until beans are tender-crisp, 3-4 minutes. Add fish sauce, lime zest and juice sugar and cilantro. Cook for 1 minute.

Serve hot with steamed rice.

Source: wok