To prepare, cut the chicken and wash the runner beans, then cut them into pieces about 5 centimetres in size.
Remove the stalk from the kaffir lime leaves and cut the leaves into fine strips.
Heat the oil in a pan and fry the chicken over a high heat. Then add the pieces of snake beans to the chicken and fry them too.
Next, add a little more oil and then add the curry paste, stir well until everything is well distributed and fry a little more.
Finally, add the kaffir lime leaf strips and garlic to the pan to prevent them from burning and season the curry as required. Fry for a further 1-2 minutes and serve with rice.
