Name: Thai Chili Beef and String Beans
Ingredients: 1 4- oz can prik khing curry paste; 2 tbsp oil; 1 lb flank steak (sliced into strips across the grain); 1 cup chicken stock; 1 lb Chinese long beans (cut into 2 inch pieces); 1 tbsp palm sugar or light brown sugar; 4 kaffir lime leaves (2 finely minced and 2 cut into thin slivers); 6 fresh thai chilis (seeds removed and cut into thin slivers); 4 tbsp roasted unsalted peanuts (chopped); 4 cups cooked jasmine rice

Print Recipe

Thai Chili Beef and String Beans

Servings: 4 servings

Ingredients

1 4- oz can prik khing curry paste
2 tbsp oil
1 lb flank steak sliced into strips across the grain
1 cup chicken stock
1 lb Chinese long beans cut into 2 inch pieces
1 tbsp palm sugar or light brown sugar
4 kaffir lime leaves 2 finely minced and 2 cut into thin slivers
6 fresh thai chilis seeds removed and cut into thin slivers
4 tbsp roasted unsalted peanuts chopped
4 cups cooked jasmine rice

Instructions

Stir fry curry paste with oil for 4 minutes on low heat.
Increase heat to medium, add beef, chicken stock, and long beans and cook until beans are just tender.
Add sugar and minced lime leaves. Cook another 1 to 2 minutes.
Serve over rice and garnish with slivered lime leaves, chilies and peanuts.

Notes

The translation in Thai for "prik" is chili and "khing" is ginger. This dish is very spicy.