Thai Red Curry Chicken

Serves 8

Ingredients:

• 1 can (4 oz.) Maesri brand red curry paste
• 1 can (13.5 fl. oz.) Chef’s Choice brand coconut milk, divided
• 1.5 lb. chicken
• 1.5 lb. green beans
• 3 tbsp Tiparos brand fish sauce, divided

Preparation:

• Clean chicken thoroughly and cut into bite-sized pieces.
• Rinse the green beans.  Trim the edges and cut into 2-inch pieces.

Cooking:

• Set a large pot over high heat for 1-2 minutes.
• Scoop the thick layer of coconut cream from the top of the can, approximately ½ cup.  Stir until half of the cream evaporates, being careful not to burn it.
• Add the curry paste and 1 tbsp of fish sauce.  Stir until the mixture thickens again being careful not to burn it.
• Add the chicken and stir occasionally.
• Add the remaining 2 tbsp of fish sauce when the chicken is almost cooked through.
• When the chicken is done, add the green beans and cook until the beans turn bright green.
• Add the remainder of the coconut milk and bring to a boil.  Let simmer for 1 minute.

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