Kaffir Lime Coconut Chicken Curry

Ingredients:

• 2 pieces of boneless, skinless chicken breasts (chopped bite size)
• 3/4 cup fresh green beans, trimmed and sliced
• 1 tsp coconut oil
• 2 to 3 dried red chilies, bruised
• 1/2 tsp black mustard seeds
• 2 tbsp lemongrass paste (or 2 stalks of fresh lemongrass, bruised)
• 1 tsp ginger paste
• 1/2 tsp garlic paste
• 4 small kaffir lime leaves
• 1 can (1.5 cup) coconut milk
• 1 tbsp fish sauce
• 1/4 tsp salt
• 2 to 3 tbsp fresh lime juice

Garnish: Fresh coriander leaves

Directions:

1. Heat a non-stick large saucepan on medium. Add coconut oil and wait until it heats.
2. Add red chilies and bruise for 30 seconds, before adding black mustard seeds. Wait for the seeds to sputter.
3. Once mustard seeds sputters, add lemongrass, ginger-garlic paste and kaffir lime leaves. Fry for 2 minutes or until fragrant.
4. Add chopped boneless skinless chicken breasts and fry for a minute. Drizzle in coconut milk.
5. Gently simmer gravy for a few minutes before adding green beans.
6. Cover and gently simmer for 12 minutes or until chicken is cooked through, beans are tender and gravy slightly thickens.
7. Add fish sauce, salt and fresh lime juice. Stir to combine.
8. Serve hot with steamed rice.