• 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

• 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.