Let me preface this with the fact that I have my followers in mind.
I love Asian food. From cheap Chinese buffets to Pad Thai to Kim Chee, I love Asian food. And if it wasn't for a sometimes questionable GI tract, I'd probably readily seek more of it out.
When Joe and I got married, we had our rehearsal dinner at Amy's Thai which is arguably the best restaurant in Carlisle. I had been only a few times but never had a bad dish unlike the Straits Settlement here in town which insists on giving me a side of peanut allergy with my Pad Thai. Anyway, Amy's gave us a beautiful Thai cookbook as a gift. I was thinking about making Pad Thai (which I will later this week with a spaghetti squash!) when I can across this recipe.
Pad Ped Nuea (Stir-Fried Curry Beef with Long Beans)
2 tbsp oil
1 garlic clove-minced
1/2 lb ground beef
2 cups sting or snake beans into 1" segments
3 tbsp fish sauce
1 tsp red curry paste
1 tbsp sugar
1/4 cup sliced red bell pepper
1/4 cup sliced green bell pepper
5-8 Thai chilis
Heat a large skillet and add oil and garlic. Then add the ground beef and sauté on medium high until browned.
Then add the rest if the ingredients and cook until beans are tender.
Okay, I doubled the recipe and served over white rice.
I seemingly forgot to chop the green beans. I forgot to double the sugar or garlic. I added an onion. I used a jalapeño instead of Thai chilies. The beans were never tender; chopping probably would have fixed that! Also add bell peppers in much later so they aren't completely mushy. I drained the beef.
Overall, it was good. A nice lingering heat but not devastatingly so.
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