Long Beans in Hot Curry Paste
* 3 tablespoons vegetable oil
* 4 cups long beans, cut into 1 1/2-inch lengths
* 1/2 cup thinly sliced red bell pepper
* 1 tablespoon red Thai curry paste blended with 1/2 cup water
* 1 teaspoon sugar
* 1 tablespoon fish sauce
* 10 Thai basil leaves
Heat a wok or large sauté pan over high heat, add vegetable oil and heat until shimmering. Toss in long beans and stir-fry for about 1 minute. Add bell pepper. Stir in Thai curry paste mixture and cook for 1 minute. Add sugar, fish sauce and basil and stir fry 1 minute. Remove and serve hot.
Makes 4 (1/2-cup) servings.