Directions

1. In a large pan, heat the canola oil over medium heat.
2. Add the bell pepper, onion, jalapeño, and garlic.
3. Sauté until the onion is translucent and the vegetable are soft (about 2-3 minutes).
4. In a food processor, pulse the beans until mashed (or mash with a potato masher).
5. Add the salt, pepper, and spices.
6. Mix thoroughly.
7. Stir (or pulse) in the vegetables.
8. In a bowl, add the bread crumbs to the beans and vegetable mixture.
9. Stir until bread crumbs are fully incorporated.
10. Add veg oil to a skillet, just enough to cover the bottom of the skillet.
11. Place skillet over medium heat, to preheat.
12. Form the vegetable mixture into 8 equal size balls.
13. Dust with flour.
14. Flatten each ball until it is approximately ½" thick.
15. Place in the skillet and cook until browned on both sides (about 5-10 minutes).

Directions

To make curry paste:


1. Remove the stems of the red chilies
2. Wash the chilies throughly and cut them into pieces approx 1 square-inch.
3. Soak them in cold water for approx 15 minutes (10 minutes minimum).
4. Add the chilies and all other ingredients into a food processor and puree until you have a very smooth paste.
   
   
   To cook main dish:
   
   
5. Mix ginger and dried shrimps with curry paste.
6. Add coconut oil to a wok (or skillet), over medium heat.
7. Add curry paste mixture.
8. Cook until fragrant (at least 60 seconds); (you should sneeze at least once if you just made the curry paste fresh)
9. Increase heat to high.
10. Add the chicken, long beans (or green beans), fish sauce, and sugar.
11. Mix well.
12. Cook until chicken and beans are done.