- 1Blanch the beans in boiling water for 2-3 minutes until just cooked. Immediately cool in ice-cold water. Drain and set aside.
- 2Heat oil in a wok, then add curry paste and stir-fry over low heat for 2-3 minutes until fragrant.
- 3Turn to medium-high heat, stir in the chicken and palm sugar, continue to stir-fry until the chicken is cooked. Add the beans and kaffir lime leaves, mix well and remove from heat.
- 4Serve with rice.