Thai Chicken With Red Curry
Here is another easy to make recipe that I learned in my Thai cooking class. String bean chicken in red
curry paste is one of my favorite dishes to order in a Thai restaurant and I am glad that I can make a decent
version of this at home. The secret is using a can of
prepared Thai curry paste that you can find in most
any Asian grocery store or online.
2 tablespoons oil
3 tablespoons fresh garlic, peeled and chopped
1 pound boneless skinless chicken breast, cut in small pieces
2 tablespoons out of a 4 ounce can of Red curry paste.
(I use Maesri brand)
2 tablespoons Thai fish sauce. (I use Three Crabs brand)
2 tablespoons sugar
½ pound green beans, cut into 1 inch segments
2 tablespoons water
Heat the oil in a wok or large frying pan and stir fry the garlic until it just
starts to turn brown. Add the chicken until all the pink color is gone. Add
everything else and cook until the chicken is cooked through and the beans
turn bright green and just begin to soften, but are still crispy.