Ingredients:
 | ¼ cup sliced shallots |
| 3 cloves garlic, sliced |
| 2 semihot red or green chili, sliced
thin |
| 2 Tbs. vegetables oil |
| 1 lb. string beans, cut diagonally
into ¼-inch slices |
| 1½ cups coconut milk |
| ¼ tsp. shrimp sauce |
| 1 tsp. salt |
| 1 tsp. tamarind, dissolved in 1 Tbs.
water |
| 2 bay leaves |
| 2 pieces laos/galingale |
| 2 cups cubed tomatoes |
|
Instructions:
| Heat oil in a wok. Stir fry
shallots, garlic and chilied over medium heat for approximately 2 minutes. Add the string
beans, and stir well for additional 2 minutes. |
| Then add all the other ingredients
and stir well for another 5 minutes, or until the string beans are soft but still crunchy.
|
Makes 5 servings. |
