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Heat a large heavy bottom fry pan over medium high heat.
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Add 2 Tbsp of canola oil to coat the bottom of the pan.
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Cook onions stirring occasionally until translucent but not brown (3 - 5 minutes)
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Add green beans and cook until beans turn bright green and are heated through (45 seconds)
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Remove from fry pan leaving as much oil behind as possible and set aside.
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Return pan to heat and add more oil if necessary. Pan should have a thin layer of oil covering the bottom.
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Cook chicken stirring occasionally until brown and just cooked through (5 minutes)
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Remover chicken from fry pan leaving as much oil behind as possible and set aside.
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Return pan to heat and add curry paste and sugar.
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Stir until fragrant (30 seconds)
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Add fish sauce and stir to combine
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Add chicken stock and stir to combine making sure to scrap any bits from the bottom of the pan.
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Pour in coconut milk and stir to combine.
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Allow curry to cook 5 - 10 minutes until thickened.
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Return onions, green beans and chicken to the pan to reheat before serving.
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Serve green curry over rice.