Red Curry Chicken With Snake Beans (Long Beans)

This recipe is adapted from a blog post by Inquiring Chef who lives in Bangkok.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1  tablespoon  vegetable oil
• 1  tablespoon red curry paste
• 2  cups low sodium chicken broth (divided into 1 cup portions)
• 1  chicken breast, boneless skinless and sliced
• 1  cup  long beans, cut into 1/2 inch slices (or regular green beans)
• 2  strands green peppercorns (optional, or can substitute with 1- 2 thai peppers)
• 6  kaffir lime leaves, torn into small pieces
• 3  small shallots, thinly sliced
• 1  tablespoon palm sugar (or brown sugar)
• 1 1⁄2 teaspoons fish sauce
• 10  Thai basil

Directions

1. Heat a tablespoon of vegetable oil in a wok over medium-high heat. As the oil is heating (before it gets to full heat), add curry paste, and 1 cup of the broth, stirring until smooth. (Reserve the remaining broth to add to the wok if mixture becomes dry and curry begins to sizzle on the bottom of the wok.) Continue heating and stirring until the curry becomes fragrant and the wok has reached full heat, 1-2 minutes.
2. Add chicken and stir fry until just cooked through, about 4 minutes.
3. Add green beans, peppercorns, kaffir lime leaves, shallots, palm sugar, fish sauce and stir quickly to combine. Continue cooking for 2 minutes. If mixture becomes dry, add additional broth, ¼ cup at a time. (Mixture should be smooth but should thick enough to coat the other ingredients.).
4. Add basil and cook just until basil begins to wilt, about 1 minute. Remove from heat and serve immediately.