Recently we had some leftover steak and chicken, so I whipped up this Thai inspired dish and served it over basmati rice. You could easily substitute fish, seafood, tofu, vegetables, whatever was in your frig.
2 Tbsp. vegetable oil
1/2 # shredded cooked chicken
1/2 # sliced cooked steak
2 cloves garlic, minced
2" inch piece of fresh ginger, peeled and minced
1 lime, cut in half
1 small can coconut milk
1/2 C. shredded fresh thai basil (regular basil can be substituted)
1 large white onion, thinly sliced
2 celery ribs, washed and sliced thin
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 C. fresh green beans, trimmed
2 Tbsp. Thai fish sauce
1 tsp. red chili flakes (add more or less to taste)
1 Tbsp. red curry paste
1 Tbsp. soy sauce
kosher salt and pepper, to taste
Heat a large skillet or wok over high heat. Add oil and heat until smoking; add onions, celery and peppers. Stir fry until onions start to soften, about 4-5 minutes. Add garlic and ginger, stir and cook another minute. Add green beans, stir. Squeeze both halves of lime into mixture. Add chili flakes, fish sauce, curry paste, soy sauce, basil and coconut milk. Cook for 10 minutes until mixture has thickened and beans are tender. Add chicken and beef, toss well to coat. Correct seasonings with salt and pepper. Serve over basmati rice and enjoy!
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