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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Chicken Red Curry Stir-Fry with Green Beans

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


  • 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


  1. 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.

  2. 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.

  3. 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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