Massaman Beef Curry and Tom Kha Gai Soup. We had an extra kid over that day and he loved the food too. I want to make this meal again soon!
adapted from Rachel Cooks Thai
3 cloves garlic, chopped finely
1 red Thai chili pepper, chopped finely
1/2 cup chicken, cut into thin, bite-sized pieces
1/4 cup red bell pepper (or red jalapeno) slices
1/4 cup onion slices
1/4 cup green beans, cut into 1” pieces
1/2 cup Thai basil leaves
1 Tablespoon oyster sauce
1 teaspoon thick dark soy sauce (sweet soy sauce- like Healthy Boy brand)
2 teaspoons thin soy sauce
2 cups pre-cooked jasmine rice, left out for 1-2 hours
1. Prepare the ingredients by finely chopping the garlic and red Thai chili. Slice the chicken into thin, bite-sized pieces. Slice the green beans, red bell pepper, and onion into thin strips.
2. Heat a wok until very hot and then add 1-2 Tablespoons of canola oil (or any other mild oil of your choice). Add the finely chopped garlic and chilis and stir fry until the garlic is golden brown.
Add the chicken pieces and stir fry until it is cooked through. This should take 3-5 minutes, depending on how thick your chicken pieces are. Then add the long beans and red bell peppers, quickly followed by all of the sauces.
3. Once the long beans and peppers are close to done, add the onion slices and stir fry for 30 seconds to a minute until they are translucent, but still slightly firm.
4. Finally, add the rice and mix together with all of the other ingredients. Once the sauces have been mixed thoroughly with the rice, add the Thai basil and turn off the heat. Give everything one more toss and then serve.
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