• Ingredients:

540 ml (181/2 fl oz) coconut milk;

2 tablespoons red curry paste;

5 em (2 inch) piece fresh ginger, peeled and julienned;

125 ml (4 fl oz/1/2 cup) chicken stock or water;

4 makrut (kaffir lime) leaves;

600 9 (lib 5 az) chicken breast fillets, cut into thin strips;

125 9 (41/2 az) green beans, trimmed and cut into;

5 em (2 inch) pieces on the diagonal;

2 tablespoons fish sauce;

1 tablespoon shaved palm sugar;

1 tablespoon lime juice;

1 large red chilli, thinly sliced on the diagonal;

coriander (cilantro) leaves, to serve;

Serves 4

(Recipes are available at Henlong Market, please ask for package.)

• Instruction:

Heat a wok over medium heat. Add 2 tablespoons of the thick liquid from the top of the coconut milk and the red curry paste and ginger. Cook over low heat for 2 minutes, or until fragrant. Stir in the remaining coconut milk, the stock and lime leaves. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the mixture is reduced and thickened a little.; Add the chicken and green beans. Simmer for 5 minutes, or until the chicken is cooked and the beans are just tender. Stir in the fish sauce, palm sugar and lime juice. Garnish with the chilli and coriander leaves and serve with jasmine rice.