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.

    Serve with rice – Enjoy!


Ingredients:

2 tablespoons oil - peanut oil works great
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

Directions follow below....
    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.
Thai Chicken With Red Curry Recipe
Suzanne's Recipe File