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[Photograph: Leela Punyaratabhandu]
Note: Adjust the quantity of red curry paste based on your taste as well as heat tolerance. Generally, the red curry paste which comes inside a plastic tub is spicier than a single which comes inside a can. A number of Thai tulsi leaves could be stirred in to the stir-fry in the last second before serving.
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Serious Eats Chicken Red Curry Stir-Fry with Eco-friendly Beans Recipe Studying Options: Cooking Mode
Ingredients
- 1 tablespoon vegetable oil
- two tablespoons Thai red curry paste
- 1/4 pound eco-friendly beans, trimmed diagonally into 1-inch slices
- 1/2 pound boneless, skinless chicken breasts, cut from the grain into thin slices
- About 1 tablespoon fish sauce, pretty much to taste
- 1 teaspoon granulated sugar
- 1 tablespoon oyster sauce
- Plain water, optional
Directions
Heat oil inside a 10-inch wok or skillet over medium-high temperature until shimmering. Add curry paste and prepare, stirring constantly and pressing curry paste against bottom of pan until aromatic, about thirty seconds.
Add eco-friendly beans while increasing to high. Prepare, stirring and tossing constantly until beans are simply starting to turn tender-crisp, about one minute. Add chicken, 2 teaspoons fish sauce, sugar, and oyster sauce. Stir to mix.
Prepare until beans are tender-crisp and chicken is barely cooked through, about one minute longer. Taste sauce and increase the fish sauce if preferred. Thin with water until sauce barely jackets all of the meat and vegetables however is not soupy. Transfer to some serving platter and serve.