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Stir-fried Chicken Curry (Gaeng Paht Peht Haeng)
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| Serves: 2-3 servings | |
| 1/2 cup | chicken breast, sliced |
| 3/4 | green beans, cut into 1" pieces |
| 1/2 cup | young corn, sliced |
| 1 | chili pepper, cut lengthwise |
| 3 tblsp | fish sauce |
| 1/2 tsp | sugar |
| 1 tblsp | red curry paste |
| 1/2 cup | small eggplant |
| 1/4 cup | bamboo shoots, sliced |
| 1/4 cup | cooking oil |
| 3 tblsp | water |
| 1/3 c | basil leaves |
Place wok over medium heat. Add cooking oil and red curry paste. Stir-fry for 2 seconds. Add chicken breasts and continue stir-frying 1 minute. Add fish sauce, sugar, and water. Turn heat to high and all vegetables e(xcept basil leaves). Stir-fry 2-3 minutes. Add basil leaves, remove from heat. Serve with jasmine rice.
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