Description
A vibrant Thai stir-fry featuring tender chicken and crisp beans coated in a fragrant, spicy, and slightly sweet curry sauce.
Ingredients
Units
Scale
- 1 lb chicken thighs, cut into 1/4 inch thick slices
- 4 oz (114 g) curry paste
- 1 tablespoon fish sauce
- 1 1/2 tablespoons palm sugar (substitute any type of sugar)
- 1/3 cup water (add more or less depending on your desired thickness level)
- 4 kaffir lime leaves (substitute 1/2 tablespoon lime zest, but kaffir lime leaves give most authentic flavor)
- 2 cups (8-10 oz) green beans (long beans preferred, but any type is fine)
- Optional: roasted peanuts and kaffir lime leaves (thinly sliced) for topping
Instructions
- Heat a pan or wok over high heat and add a tablespoon of neutral cooking oil followed by the chicken slices. Sear for 2-3 minutes on each side or until browned on the outside (they don’t need to be fully cooked yet).
- Stir in the fish sauce and palm sugar to coat the chicken evenly.
- Add the curry paste and water, stirring to combine and evenly coat the chicken. Adjust water as needed for your preferred sauce consistency.
- Tear the kaffir lime leaves in half and stir them into the pan to release their aroma and flavor.
- Add the green beans and cook for 5-7 minutes or until tender but still slightly crisp.
- Transfer to a plate and sprinkle with roasted peanuts if desired. Serve hot with steamed jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2