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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.
Recipe Facts
Ingredients
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1 tablespoon vegetable oil
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2 tablespoons Thai red curry paste
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1/4 pound green beans, trimmed diagonally into 1-inch slices
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1/2 pound boneless skinless chicken breasts, cut against the grain into thin slices
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About 1 tablespoon fish sauce, more or less to taste
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1 teaspoon granulated sugar
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1 tablespoon oyster sauce
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Plain water, optional
Directions
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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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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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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.
Special equipment
Wok or skillet
This Recipe Appears In
Nutrition Facts (per serving) | |
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301 | Calories |
11g | Fat |
12g | Carbs |
37g | Protein |
Nutrition Facts | |
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Servings: 2 | |
Amount per serving | |
Calories | 301 |
% Daily Value* | |
Total Fat 11g | 14% |
Saturated Fat 2g | 9% |
Cholesterol 96mg | 32% |
Sodium 1388mg | 60% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 2g | 8% |
Total Sugars 5g | |
Protein 37g | |
Vitamin C 16mg | 78% |
Calcium 61mg | 5% |
Iron 2mg | 13% |
Potassium 487mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |