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Chicken Red Curry Stir-Fry with Green Beans
[Photograph: Leela Punyaratabhandu]
Note: Adjust the amount of red curry paste according to your taste and heat tolerance. In general, the red curry paste that comes in a plastic tub is spicier than one that comes in a can. A handful of Thai basil leaves can be stirred into the stir-fry at the last minute before serving.
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About This Recipe
| Yield: | serves 2 |
| Active time: | 15 minutes |
| Total time: | 15 minutes |
| Special equipment: | Wok or skillet |
| This recipe appears in: | My Thai: Chicken Red Curry Stir-Fry with Green Beans |
| Rated: |  |
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 1/4 pound green beans, trimmed diagonally into 1-inch slices
- 1/2 pound boneless, skinless chicken breasts, cut against the grain into thin slices
- About 1 tablespoon fish sauce, more or less to taste
- 1 teaspoon granulated sugar
- 1 tablespoon oyster sauce
- Plain water, optional
Procedures
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1
Heat oil in a 10-inch wok or skillet over medium-high heat until shimmering. Add curry paste and cook, stirring constantly and pressing curry paste against bottom of pan until fragrant, about 30 seconds.
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2
Add green beans and increase to high. Cook, stirring and tossing constantly until beans are just beginning to turn tender-crisp, about 1 minute. Add chicken, 2 teaspoons fish sauce, sugar, and oyster sauce. Stir to combine.
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3
Cook until beans are tender-crisp and chicken is barely cooked through, about 1 minute longer. Taste sauce and add more fish sauce if desired. Thin with water until sauce barely coats all the meat and vegetables but is not soupy. Transfer to a serving platter and serve.
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