Thai Green Bean Chicken Wok | 20-Minute Dinner

Cut the chicken breast into thin, bite-sized strips. Trim the ends of the green beans and cut them into approx. 4-5 cm pieces. Finely mince the garlic and thinly slice the chili pepper into rings.

Rinse the rice thoroughly, then cover and cook in double the amount of lightly salted water over low heat for 12-14 minutes until tender. Finally, remove from heat and let rest, covered.

In a small bowl, mix the red curry paste with the fish sauce, brown sugar, and 2 tablespoons of water until smooth.