Sunday, August 7, 2011

Sunday night - Chicken and green bean red Thai curry

I love green beans with red curry a.k.a. pad prik khing, so it seemed to make sense to combine them with chicken and coconut milk for a full blown Thai coconut curry.

2 boneless skinless chicken breasts, cut into chunks
2 T vegetable oil (I use canola)
1/2 large onion, slice
1/2 inch of ginger, minced
1 heaping T red curry paste
1 can coconut milk (I used the 'lite' version this time, but I prefer the regular)
12 oz. frozen whole green beans, thawed (of course you could use fresh)
1 t salt
2 t sugar

Heat the oil in a wok till hot, add the chicken and stir fry until done. Remove from pan, leaving the oil. Add the onion and ginger and saute for a few minutes until the onion starts to soften. Add the curry paste and cook for a few minutes. Pour in the coconut milk and stir till the paste is incorporated into the liquid, then add the chicken back into the pan. Add the salt and sugar, then cook over a medium heat for 15 minutes or so until the beans and onions are tender. Serve over rice (I used brown).

1 heaping T red thai curry paste

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