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| 2 Esslöffel | Oil, peanut |
| 2 | Garlic cloves; peeled, chopped |
| 4 | Chicken breasts, boneless |
| 1 | Onions, yellow; peeled, sliced |
| 1 Dose | Coconut milk (14oz) |
| 2 Teelöffel | Red curry paste (recipe) |
| 1 Teelöffel | salt |
| 1 Esslöffel | fish sauce |
| 1 Tasse | Beans, green, frozen; snapped in half if long |
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Cut chicken breasts into thumbnail cubes or little finger slices. Heat a wok and add the oil and garlic. Chow or stir the chicken pieces until they are well browned. Add the onion to the pan and cook just until the onion is clear.
Set wok aside. Add frozen beans.
In 3 quart saucepan, heat the coconut milk, red curry paste, salt and fish sauce. Bring to a simmer and add the chicken, onion and green beans. Cover and simmer slowly until the chicken and beans are tender - about 5 minutes until chicken is heated through.
Garnish with coriander. Serve with rice or thin noodles From Dale & Gail Shipp, Columbia Md. === Converted by Mmconv vers. 1.50
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