Stir-Fried Curry with Long Beans

The addition of hot peppers will give a spicier taste if that is preferred.

• 2 tablespoons oil
• 1 garlic clove, minced (we use 3-4 cloves)
• 8 oz (250 g) lean ground/minced meat or poultry
• 2 cups snake beans or string beans cut in 1-in pieces
• 3 tablespoons fish sauce
• 1 teaspoon red curry paste (we use at least a tablespoon)
• 1 tablespoon sugar
• 1/4 cup sliced green bell pepper
• 1/4 cup sliced red bell pepper
• 1/4 teaspoon white pepper (optional)
• 5-8 green Thai chili peppers, chopped (optional, red curry past is hot)

Heat a large skillet and add the oil and garlic.
Add the meat and sauté on medium-high heat until done.
Add the beans and all the other ingredients, including the chilies if desired, and continue to cook until beans are tender.

Adapted from Thailand The Beautiful Cookbook