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Pork or Chicken with Green Beans in Red Curry
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Serves : 4 to 6
Preparation time : 45 minutes
cooking time : 20 minutes
Ingredients :
2 tablespoons oil
500g fresh boneless chicken r pork, cut into bite-sized chunks
300g green beans, cut into lengths to yield 3 cups
250ml chicken stock or 1/4 to 1/2 chicken stock cube dissolved in 250ml hot water
1 tablespoon fish sauce
2 tablespoons sugar
Kaffir lime leaves, thinly sliced into fine strips
1/2 red bell pepper, deseeded and thinly sliced
Sprigs of Thai basil ( Horapa )
Red Curry Paste
5 dried red chilies, soaked in warm water for 15 minutes until soft, stems discarded, deseeded
1 red chilli, deseeded and sliced
5 shallots
2 cloves garlic
1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part sliced
2cm galangal root, peeled and sliced
2teaspoons crushed coriander roots and stems
1/2 teaspoon black peppercorns
1 kaffir lime leaf
1/4 teaspoon ground turmeric
1/2 teaspoon dried shrimp paste
1/2 teaspoon salt
Method :
To make the Red Curry Paste, grind all the ingredients to a smooth paste in a blender, adding some water to keep the blades turning if necessary.
Heat the oil in a wok or skillet over medium heat and stir-fry the Red Curry Paste for 3 to 5 minutes until fragrant. Increase the heat to high, add the chicken or pork and stir-fry for 3 to 5 minutes until almost cooked. Add the green beans and stir-fry for another 3 to 5 minutes until they are tender and cooked. Season with the chicken stock, fish sauce and sugar, and stir-fry for another 2 to 3 minutes before removing from the heat.
Transfer to a serving platter and sprinkle with kaffir lime leaves, red bell pepper and basil leaves. Serve hot with steamed rice.
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