Lime Leaf Chicken from Salad King

Steps

1. Prepare and measure out all ingredients before beginning to cook. Prepare them up to a day ahead if you like – just refrigerate the chicken. Trim fat from chicken, then slice into ¼ inch (0.5 cm) thick strips. Cut strips into bite-size lengths.

2. Slice the hard central ribs from lime leaves and discard. Stack leaves and sliver as thin as possible. They should measure about ¼ cup (60 mL). Remove tip of each sugar snap pea and pull the string from the top. Grate carrots using a food processor. They should measure about 2 cups (500 mL). Slice peppers into bite-size julienne strips. Stir fish sauce with hoisin, water and sugar.

3. Place a large wide frying pan or saucepan over medium heat. Add the oil and curry paste and stir constantly for 3 minutes. Then add the fish sauce mixture and lime leaves. Boil gently to soften leaves and develop flavor, stirring occasionally, for 5 minutes.

4. Add all the chicken and carrots. Increase heat to medium-high. Stir frequently until chicken is no longer pink, from 3 to 5 minutes. Finally add the peppers and sugar snap peas. Stir often until peas and peppers are done as you like, about 3 more minutes. Serve immediately over rice.