This is always one of my favorite dishes to order in Thai restaurants. Spicy red curry and green beans, mixed with some kind of protein. I got the recipe from the New York Times cooking site - it's fantastic. You have to get red curry paste. While you can buy the Thai Kitchens brand in most grocery stores, I order the Maesri brand from Amazon. This can be a side dish or a main course.
Yields1 ServingPrep Time30 minsCook Time20 minsTotal Time50 mins
Sauce Ingredients
3tbspRed Curry Paste(I prefer Maesri from Amazon, but there are many good ones)
2tbspOyster Sauce
10clovesMinced Garlic(Cut it in half if you're not a garlic fiend like I am)
2tspCorn Starch mixed well into 3/4 cup water
2tspBrown Sugar
½tspSalt
2tspNeutral Oil (Avocado, Canola)
Vegetables and Protein
12ozGreen Beans, cut into 1-inch pieces
1lbProtein (Tofu, Chicken, and Shrimp all work well)Cut into bite size pieces. If using tofu, wrap in clean dish towel with a pan on top for 30 minutes to drain)
Last Minute
1Zest of one Lime
3Green onions, finely sliced
Making the Sauce
1
Saute the green beans in a little bit of neutral oil until they are the way you like them. I recommend at least five minutes, but basically you want to pull them off when you think they're perfect. Remove from pan and set aside.
2
In a little bit of neutral oil, cook protein until browned and cooked through. You can add a little spice to it, but the sauce will more than spice these babies up. Remove from pan and set aside.
3
Saute garlic for 30 seconds in oil, then add curry paste, press and crush for 2 minutes, letting it toast a little. This may make the air a little spicy, so I recommend turning the fan on.
4
Add the remaining sauce ingredients into pan, stir frequently, and cook until you have a nice thick sauce.
5
Add vegetables and protein. All you need to do is mix the sauce so that all ingredients are coated with red curry sauce goodness, and so that all veggies and proteins are reheated properly.
6
Add lime zest and stir in for 30 seconds and turn heat off.
Serving
7
Serve with our without rice, sprinkle with green onions and you have a beautiful dish!
3tbspRed Curry Paste(I prefer Maesri from Amazon, but there are many good ones)
2tbspOyster Sauce
10clovesMinced Garlic(Cut it in half if you're not a garlic fiend like I am)
2tspCorn Starch mixed well into 3/4 cup water
2tspBrown Sugar
½tspSalt
2tspNeutral Oil (Avocado, Canola)
Vegetables and Protein
12ozGreen Beans, cut into 1-inch pieces
1lbProtein (Tofu, Chicken, and Shrimp all work well)Cut into bite size pieces. If using tofu, wrap in clean dish towel with a pan on top for 30 minutes to drain)
Last Minute
1Zest of one Lime
3Green onions, finely sliced
Directions
Making the Sauce
1
Saute the green beans in a little bit of neutral oil until they are the way you like them. I recommend at least five minutes, but basically you want to pull them off when you think they're perfect. Remove from pan and set aside.
2
In a little bit of neutral oil, cook protein until browned and cooked through. You can add a little spice to it, but the sauce will more than spice these babies up. Remove from pan and set aside.
3
Saute garlic for 30 seconds in oil, then add curry paste, press and crush for 2 minutes, letting it toast a little. This may make the air a little spicy, so I recommend turning the fan on.
4
Add the remaining sauce ingredients into pan, stir frequently, and cook until you have a nice thick sauce.
5
Add vegetables and protein. All you need to do is mix the sauce so that all ingredients are coated with red curry sauce goodness, and so that all veggies and proteins are reheated properly.
6
Add lime zest and stir in for 30 seconds and turn heat off.
Serving
7
Serve with our without rice, sprinkle with green onions and you have a beautiful dish!
