Asian - Thai, Indian, Vietnamese, Vegetarian (or easy fix)
Recipe:
Well, a few trials under my belt and I'm finally happy with the results. It's not quite the traditional restaurant phrik king, but we really like it...
1 14 oz can coconut milk (DON'T shake it!)
2 T. phrik king paste (from Lee Lee's or your favorite Asian market)
1/2-1 lb. boneless, skinless chicken thighs or breasts
1/2 lb. fresh or frozen green beans (I prefer the tiny ones from Trader Joe's)
2 onions, cut in big chunks
2 T. brown sugar
2 T. fish sauce
a little oil for frying
jasmine rice
Start the rice.
Open the coconut milk and scoop out the cream into a wok. Add the phrik king paste and heat, stirring, over medium heat until mixed, bubbly, and yummy-smelling. Add chicken and cook, stirring occasionally. In another skillet, add a little oil and the green beans and fry over high heat. Stir very occasionally -- you want the beans to brown a little and start to lose their raw taste. When you're happy, add them to the chicken and pour in about half of the coconut milk that's left in the can, the brown sugar, and fish sauce. Next fry the onions the same as beans. Add to chicken. Cover and let cook until everything's as done as you like. Serve over rice.