Chicken Red Curry Stir-Fry with Green Beans Recipe

This is about as fast, easy, and flavorful as dinner gets. TIPS Use a high heat and a large wok Cut your chicken very thinly, across the grain to ensure it cooks fast and remains tender. The velveting marinade is not part of the original recipe but is a good step for ALL stir fries - it will ensure you always have moist chicken. You can use other quick cooking vegetables - mangetout, thin pointed peppers, bell peppers, ECT. The trick with stir fries is to use a good sharp knife and slice your vegetables and protein very very thin so they cook in a short time and become browned without losing moisture or crispness.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Velvet the chicken. Mix 1 tablespoon of cornflour with 1 tablespoon of fish sauce, and the egg white. Whisk and add the chicken. Leave for at least 10 minutes

Step 2

Heat oil in a 10-inch wok or skillet over medium-high heat until shimmering. Add curry paste and cook, stirring constantly and pressing curry paste against bottom of pan until fragrant, about 30 seconds.

Step 3

Add vegetables and increase to high. Cook, stirring and tossing constantly until beans are just beginning to turn tender-crisp, about 2 minutes. Remive vegetables from heat and set aside on a plate. Add chicken, 2 teaspoons fish sauce, sugar, and oyster sauce. Stir to combine.

Step 4

Cook until chicken is barely cooked through, about 2-3 minutes longer. Add back the contents of the plate, vegetables and paste and cook for 1 minute further. Taste sauce and add more fish sauce if desired. Thin with water until sauce barely coats all the meat and vegetables but is not soupy. Transfer to a serving platter and serve. Top with coriander and lime wedges. You can serve this with jasmine rice, rice noodles, or on its own.

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