Stir Fried Chicken With Thai Red Curry Paste
Ingredients
2 tbsp vegetable oil
1 tbsp Thai red curry paste
60 g long beans
320 g boneless skinless chicken thighs
1 tsp fish sauce
2 tsp sugar
1 tbsp oyster sauce
1 tbsp light soy sauce
2 tbsp water
30 ml evaporated milk
2 large kaffir lime leaves
2 pieces of red chili and 2 pieces of green chili
5 g basil
Jasmine rice for serving
Garnish: basil leaves
Prepare
Long beans, trimmed diagonally into 1-inch slices.
Red and green chili, trimmed diagonally into 1-inch slices.
Kaffir lime leaves, tear the rib from fresh leaves and crush the leaves a little.
Basil, pluck the basil leaves off the stems.
Boneless skinless chicken thighs, cut the chicken into small bite sized pieces.
PREP TIME : 15minutes
COOKING TIME : 10minutes
YIELD : 2 people
directions
Heat oil in a wok on medium-high heat. When the oil is hot add curry paste and cook, stirring constantly and press the curry paste against bottom of pan until fragrant but don’t let it burn.
Toss in your chicken. Keep stir frying continuously. At this stage you want to continue to stir and cook your chicken until it’s just about 70 % cooked all the way through.
Add fish sauce, light soy sauce, oyster sauce, sugar and water. Keep stir frying for about 1 minute or until the chicken is fully cooked all the way through.
Add long beans and stir fry for 1 minute. Now add evaporated milk, kaffir lime leaves, red and green chili and basil then stir fry for another second. Transfer to a serving platter and garnish with some basil leaves. Serve with Jasmine rice.
Ⓒ 2020-2024 BT Tasty Thai Style All Rights Are Reserved
