Pad Prik Gaeng Gai (Chicken Red Curry Stir-Fry)
This one-pan pad prik gaeng gai stir-fry features chicken, red curry paste, and green beans. A bold, spicy Thai dinner ready in just 20 minutes!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp oil
- 1 tbsp red curry paste
- 10 oz chicken (thinly sliced)
- 2 tbsp water
- 1 tbsp fish sauce
- 2 tbsp oyster sauce
- 1½ tbsp sugar
- 4 yard long beans (cut into bite-sized pieces)
- 2 kaffir lime leaves (torn or thinly sliced)
- 1 spur chili (sliced, optional)
- 1 handful sweet basil
Instructions
- 1
Heat oil in a wok over medium heat. Add the red curry paste and stir-fry gently until fragrant and the color deepens.
- 2
Add the chicken and stir well to coat in the curry paste. Cook until no longer pink.
- 3
Add water, fish sauce, oyster sauce, and sugar. Stir until the chicken is fully coated in the sauce and almost fully cooked through.
- 4
Add yard long beans and stir-fry until just tender but still slightly crisp, about 30 seconds.
- 5
Add kaffir lime leaves and sliced spur chili. Toss well, turn off the heat, and stir in the sweet basil until slightly wilted.
- 6
Serve hot with steamed jasmine rice.