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Thai Stir Fried Curry Paste Chicken Recipe
Or Use Beef

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
- 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.
- Toss in the chicken pieces and cook, stirring, for about 2 minutes, or until the chicken is just barely cooked through
- Add in all the remaining ingredients except for the beans and the lime leaves, and stir fry for another 30 seconds or so.
- 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.
Video Demo of Thai Stir Fried Curry Paste with Catfish
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