
Cook beans and remaining 1 Tbsp. oil in same skillet over medium-high heat, tossing often, until beans are bright green and lightly charred in spots, about 2 minutes. Transfer to plate with chicken. Reduce heat to medium. Add reserved curry paste and cook, stirring constantly, until paste darkens and garlic softens, about 1 minute. Add peas and ½ cup water. Return chicken and beans to skillet and cook, tossing occasionally, until sauce is reduced by more than half and thickens, 2–3 minutes.
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