We would often escape to this little hot spot and the one thing that I found unique was that we were able to state how spicy-hot we wanted our food. The choices were regular, hot, American hot or Thai hot. The chef would then add or not add the hot Thai peppers accordingly.
Of course we would usually opt for the Thai hot, and suffer through the sadistic experience joyfully. Can anyone relate?
One thing I love about Thai food is that it’s typically always fresh and is abundant in vegetables, lean protein and unique spices that offer more than just taste, but health benefits too.
When gathering ingredients for this recipe, you will be surprised that most grocery stores sell red curry paste and fish sauce. Just check out the ethnic section.
If you are a vegetarian, this dish works great with tofu as well. The tofu has amazing flavor absorbing power and I have made it that way several times with much success.
What you’ll need:
- 3 cups of dried Jasmine Rice, cooked as directed
- 1 lime, juice and zest
- 1.5 tbsp brown sugar
- 1.5 tbsp corn starch
- 3 tbsp fish sauce
- 2 tbsp olive oil
- 1 tbsp fresh chopped garlic
- 3 tbsp red curry paste
- 1 whole white onion, thinly sliced
- 1 lb of chicken breast cut into thin strips, or tofu or shrimp
- 2/3 lb of fresh green beans (frozen is fine if drained & excess water squeezed out)
What to do:
- Cook rice as directed, let it sit on low heat covered
- In a small bowl, whisk together fresh squeezed lime juice, brown sugar, corn starch and fish sauce, set aside
- In a saute pan over medium high heat, add olive oil, red curry paste, onions and garlic, let sizzle until onions are soft, tossing frequently
- Add chicken, tofu or shrimp and blend well, adding also the zest from the juiced lime
- Stir in your above mixture of fresh lime juice, brown sugar, cornstarch and fish sauce
- Once meat or tofu is cooked thoroughly, mix in green beans and cover pan tightly to steam, turning heat to medium low
- Once green beans are tender, but still a tad crunchy and still bright green, remove from heat and serve with Jasmine Rice