Chicken Curry with Green Beans

I have concluded it’s a curry kind of night….The boyfriend has been on a hard rotation working 17 hour days.  At least this has given me more time to work on my blog…right?   I pretty much like curried anything and decided it would be the best way to cook up the huge bag of green beans I bought at the asian store. This is a great base for most curries if you need one.  Just change up the curry type, veggies or meat to your liking.

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Onions, Red Curry Paste, Palm Sugar Ginger, Garlic, Coconut Oil

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Lots of Green Beans, Chopped Chicken, and Coconut Milk

Chicken Curry with Green Beans

1 tbs oil of choice
1 lb chicken sliced
2-3 cloves of garlic chopped or 1 tbs roasted garlic
1/2 cup onion chopped
2 slices of ginger (1/4 inch thick and 1 inch wide)
2 tbs fish sauce (add to taste, may need more or less depending on preference)
3 tbs red curry paste (add to taste, may need more or less depending on preference)
1 tsp maggi (optional)
2 tbs palm sugar (Reg or Brown if you don’t have palm)
1 can full fat coconut  milk
1 – 1 1/2 lbs green beans

Add oil to heated wok.  Brown the chicken then toss in the garlic, onions, ginger and curry paste until the onions are translucent over medium- high heat. (If you are using roasted garlic, add with the veggies)   Turn the heat on high, add the curry paste, coconut milk and fish sauce (maggi if you are using) and cook for about 2-3 minutes.  Toss in the green beans and cook until tender. (5-10 mins)  Best served with steamed rice 🙂

I also had a little helper in the kitchen.  His duties included licking the lid of coconut milk can.

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Quincy the Sous Chef

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