Ingredients
3 tablespoon peanut oil (or vegetable oil)
1 cup chicken, cut into thin bite-size strips
1 cup fresh green beans (you can add more)
3 tablespoon red curry paste
4 tablespoon Thai fish sauce
1 tablespoon sugar
1-2 cloves garlic, finely chopped
1 tspn ginger, freshly grated
Directions
Stir fry the curry paste for a short while, until the mixture becomes aromatic, and a little oil is driven out of the paste by the cooking process.
Add the chicken and stir fry briefly, until it just begins to turn whitish. (You also can use tofu, shrimp, pork, or beef instead of chicken)
Add the remaining ingredients, stir until it is heated through, and taste for flavor balance.
Serve with steamed jasmine rice, and garnish with lime and basil leaves.
3 tablespoon peanut oil (or vegetable oil)
1 cup chicken, cut into thin bite-size strips
1 cup fresh green beans (you can add more)
3 tablespoon red curry paste
4 tablespoon Thai fish sauce
1 tablespoon sugar
1-2 cloves garlic, finely chopped
1 tspn ginger, freshly grated
Directions
Stir fry the curry paste for a short while, until the mixture becomes aromatic, and a little oil is driven out of the paste by the cooking process.
Add the chicken and stir fry briefly, until it just begins to turn whitish. (You also can use tofu, shrimp, pork, or beef instead of chicken)
Add the remaining ingredients, stir until it is heated through, and taste for flavor balance.
Serve with steamed jasmine rice, and garnish with lime and basil leaves.