Red Curry Chicken Stir-Fry

TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 3 tablespoons peanut oil
  • 1 medium carrot, peeled and thinly sliced
  • 8 ounces green beans, trimmed
  • 2 tablespoons plus 1/4 cup vegetable stock
  • 1 clove garlic, finely chopped
  • 1 tablespoon peeled and grated fresh ginger
  • 2 Fresno chiles, sliced (leave seeds in for heat if desired)
  • 2 tablespoons prepared red curry paste (or Thai-style chili paste)
  • 2 to 3 kaffir lime leaves, julienned
  • 6 boneless, skinless chicken thighs, sliced 1/2-inch thick
  • 1/4 cup coconut milk
  • 5 shiitake mushrooms, sliced
  • 2 scallions, sliced, green and light parts separated
  • 1 handful bean sprouts, plus more for garnish
  • 2 tablespoons fish sauce
  • Sea salt and freshly ground white pepper
  • 2 tablespoons chopped cilantro, for garnish
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat a wok over high heat. When the wok begins to smoke, add 1 tablespoon of the peanut oil. Add the carrots and green beans and stir-fry for 1 minute. Splash in 2 tablespoons stock to facilitate cooking and stir-fry for another minute. Transfer to a plate and set aside.

Wipe the wok dry and return to the heat. When the wok is hot, add the remaining 2 tablespoons peanut oil. Add the garlic, ginger and half the chiles and stir-fry for less than 1 minute. Add the curry paste and stir-fry for 1 to 2 minutes. Add the kaffir lime leaves and chicken and stir-fry until the chicken has browned, 2 to 3 minutes. Add the coconut milk and stir-fry for 1 minute. Stir in the remaining 1/4 cup stock, the shiitake mushrooms, scallion light parts, bean sprouts and fish sauce and cook until the chicken has cooked through, 1 to 2 minutes more. Add the green beans and carrots back in and season with salt and white pepper. Transfer to a serving plate and garnish with the remaining chilies, some bean sprouts, the scallion greens and cilantro.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.