INGREDIENTS
1/2 cup
sliced chicken (use tofu for vegan version)
2 tbsp
vegetable oil
1 cup
coconut milk
1 tbsp
red curry paste
1/2 tbsp
fish sauce (use gluten free tamari for vegan version)
1 tbsp
ground roasted peanuts
1/2 tbsp
palm sugar (or brown sugar)
2 tbsp
shredded kaffir lime leaves
2 tbsp
sliced red chilies for garnish
1/2 cup
long beans (cut into bite sized pieces)
1 tbsp
tamarind paste