logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Full Schedule
g
g Thai Food Site

BellaOnline's Thai Food Editor

g

Curried Chicken Livers with Green Beans


This is one of those so easy but packed with Thai flavour dishes that will please you and family time and time again. It has become a family favourite of ours as it is so quick and easy and healthy too.

I like using fresh from the garden green beans or yardlong beans. Sometimes I vary this recipe and use yellow curry along with Red Noodle Yardlong beans for a festive colourful dish.

Chicken Liver Red CurryWith Green Beans
(Pad Ped Kuang Nai Gai Tua Fuk Yaao)

Ingredients:
1 pound Chicken Liver
Green Beans, 1 handful, trimmed
1-3 Thai chiles (phik kee nu) to you taste
2-3 cloves garlic, minced
2 tablespoons peanut oil
1 tbs Fish sauce
1 ts Sugar
2 tbs Oyster sauce (Thai Oyster Sauce!)
1 tbs Red curry paste
3 tbs Coconut Milk
2 Kaffir Lime leaves
Wedge of Lime Optional

Preparation:

Clean chicken livers, removing any veins, cut into bite size pieces.

Blot the chicken livers dry with paper towels.

Cut green beans in to 2 pices, and thinly slice Thai chiles

Sliver the kaffir lime leaves, removing middle stem

Method
Pour the oil into a wok and bring to a medium high heat before adding the chicken livers, fry until golden brown then remove excess oil with spoon, but leave enough for frying chile paste. Keep the livers moving in the wok to prevent burning.

Turn down the heat a little and add red curry paste to one side of the wok, stir fry (just the paste) until you it is very fragrant and begins to separate.

Add the kaffir lime leaves and stir a few times just before mixing with the chicken livers.

Add fish sauce, sugar, oyster sauce and stir fry all together

Add the greenbeans, stir frying a minute or two, add the coconut milk.

Allow to simmer for 1 minute more.

Taste for flavour, you can adjust to your taste of balance of hot-sweet-salty-sour. Add additional sugar, chiles, fish sauces, and or lime to perfect the balance of flavour.

Serving Suggestion:
Serve with steamed Thai Hom Mali Jasmine rice.

Garnish with cilantro leaves, sliced green onions, and or fried shallots.


Add Curried+Chicken+Livers+with+Green+Beans to Twitter Add Curried+Chicken+Livers+with+Green+Beans to Facebook Add Curried+Chicken+Livers+with+Green+Beans to MySpace Add Curried+Chicken+Livers+with+Green+Beans to Del.icio.us Digg Curried+Chicken+Livers+with+Green+Beans Add Curried+Chicken+Livers+with+Green+Beans to Yahoo My Web Add Curried+Chicken+Livers+with+Green+Beans to Google Bookmarks Add Curried+Chicken+Livers+with+Green+Beans to Stumbleupon Add Curried+Chicken+Livers+with+Green+Beans to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Thai Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

g


g features
Red curried Duck

Thai Seafood Salad

Smoked Duck Larb

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor