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
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.