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Recipe from: Jun
Servings: 4 to 6
1 pound fresh green beans ("yard long" are good)
½ cup vegetable oil
¼ cup spicy red curry, nam phrik kaeng phet daeng
2 tablespoons nam pla, to taste
2 tablespoons granulated sugar
½ cup water
Slice the green beans diagonally into pieces ⅛ inch thick by 2 inches long. Blanch in boiling water 30 seconds, drain and set aside.
Heat a wok, add the oil and swirl to cover pan. Add red curry and stir-fry 'til dark-colored and fragrant. Add the green beans and stir-fry until they're crisp-tender. Add nam plah, sugar and water and bring to a rapid boil.
Put the cooked beans and sauce in a warm serving bowl and serve immediately with rice. This rich, flavorful dish goes well with milder meat dishes.