The secret to a tasty Thai curry is a quality curry paste. Of course, I don't have access to the ingredients needed to make a quality curry paste, so it's good ol' Thai Kitchen for me. The thing I don't like about the bottled curry pastes is that they are too potent and their heat overpowers the dish before you can get a good red colour and taste. As you can see from the picture, this dish is really more brown from the soy sauce than red from the curry. Oh well. When I can get some lemon grass, galangal, and dried chiles I will make curry paste once more. That being said, this dish is still quite good.
- 1 cup green beans, cut in 2 inch lengths