Red Curry Chicken With Snake Beans Long Beans

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This recipe is adapted from a blog post by inquiring chef who lives in bangkok.

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Steps

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Heat a tablespoon of vegetable oil in a wok over medium-high heat.

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As the oil is heating , add curry paste , and 1 cup of the broth , stirring until smooth.

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Continue heating and stirring until the curry becomes fragrant and the wok has reached full heat , 1-2 minutes.

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Add chicken and stir fry until just cooked through , about 4 minutes.

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Add green beans , peppercorns , kaffir lime leaves , shallots , palm sugar , fish sauce and stir quickly to combine.

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Continue cooking for 2 minutes.

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If mixture becomes dry , add additional broth , cup at a time.

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Add basil and cook just until basil begins to wilt , about 1 minute.

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Remove from heat and serve immediately.

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Ingredients

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vegetable oil, red curry paste, low sodium chicken broth, chicken breast, long beans, green peppercorns, kaffir lime leaves, shallots, palm sugar, fish sauce, thai basil