Thai Stir Fried Curry Paste Chicken Recipe

Here’s a quick and easy stir fried Thai dish which transforms easy to buy red curry paste into a delicious red curry fried chicken dinner.

This is not an especially spicy meal, so it’s a good Thai dish for those who like the flavors of Thailand, but aren’t as fond of searing chili heat!

Thai Stir Fried Curry Paste Chicken Recipe

• ¼ lb chicken breast, cut into bite sized chunks (about 1 medium sized boneless chicken breast)
• 1 cup of yard long beans, cut into 1 inch segments (you can substitute regular green beans here, if you can’t find yard long beans, just cook them a little al-dente)
• 4 lime leaves, roughly chopped
• 2 Tbls of Thai red curry paste (you can find this easily in any Asian grocery, and even in some better stocked ordinary grocery stores)
• 2 Tbls of fish sauce
• 2 tsps of white sugar (palm sugar is even better, if you’ve got it)
• 1 Tbls of oyster sauce
• 2 tsps of soy sauce
• 1 Tbls of milk or coconut milk
• A little vegetable oil for stir frying – about 2 Tbls
• 1 tsp MSG (optional)

Instructions

1. Heat up your vegetable oil in a wok or heavy skillet over medium high heat and when hot add in the curry paste and cook it stirring, for about 30 seconds, or until it is very fragrant.
2. Toss in the chicken pieces and cook, stirring, for about 2 minutes, or until the chicken is just barely cooked through
3. Add in all the remaining ingredients except for the beans and the lime leaves, and stir fry for another 30 seconds or so.
4. Add in the beans and the lime leaves and cook for about 30 seconds, or until the beans are just warmed through (the beans will retain a lot of crunch in this recipe)

Serve with steamed jasmine rice.