Thai Red Curry Chicken and Green Beans

1 lb Chicken Breast, sliced across into 1/4 inch slices
1 TBLSP Grapeseed oil
1-2 tsp Red Pepper flakes
4 cloves Garlic, minced
1 lb long Asian Green Beans*
3 TBLSPS Red Curry Paste
2 tsp Soy Sauce
1 tsp Oyster sauce
2 tsp Brown Sugar
Basil leaves, sliced, about 10

Combine the red curry paste, soy sauce, oyster sauce and brown sugar in a small bowl and set aside.

Heat a wok over medium high heat and add the Grapeseed oil or other high smoke point oil.

Stir fry the chicken until almost cooked through.

Add the red pepper flakes, garlic and green beans. Stir fry for about 5 minutes.

Stir in the curry paste mixture until well combined.

Stir in the basil leaves.

Serve over Jasmine rice.

*If you can't find long Asian green beans just use standard green beans.