Stir Fried Chicken With Thai Red Curry Paste

Stir Fried Chicken with Thai red curry paste


Stir Fried Chicken with Thai red curry paste is full of Thai herbs that are stir-fried until fragrant and mellow. Add vegetables with long beans. Served with jasmine rice.


  • 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




  1. Long beans, trimmed diagonally into 1-inch slices.

  2. Red and green chili, trimmed diagonally into 1-inch slices.

  3. Kaffir lime leaves, tear the rib from fresh leaves and crush the leaves a little.

  4. Basil, pluck the basil leaves off the stems.

  5. Boneless skinless chicken thighs, cut the chicken into small bite sized pieces.

PREP TIME : 15minutes

COOKING TIME :  10minutes

YIELD :  2 people


Stir Fried Chicken with Thai red curry paste


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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