Recipe courtesy of Ching-He Huang

Red Curry Chicken Stir-Fry

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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3 tablespoons peanut oil

1 medium carrot, peeled and thinly sliced

8 ounces green beans, trimmed 

2 tablespoons plus 1/4 cup vegetable stock

1 clove garlic, finely chopped

1 tablespoon peeled and grated fresh ginger

2 Fresno chiles, sliced (leave seeds in for heat if desired)

2 tablespoons prepared red curry paste (or Thai-style chili paste)

2 to 3 kaffir lime leaves, julienned

6 boneless, skinless chicken thighs, sliced 1/2-inch thick

1/4 cup coconut milk

5 shiitake mushrooms, sliced

2 scallions, sliced, green and light parts separated 

1 handful bean sprouts, plus more for garnish

2 tablespoons fish sauce

Sea salt and freshly ground white pepper 

2 tablespoons chopped cilantro, for garnish


  1. Heat a wok over high heat. When the wok begins to smoke, add 1 tablespoon of the peanut oil. Add the carrots and green beans and stir-fry for 1 minute. Splash in 2 tablespoons stock to facilitate cooking and stir-fry for another minute. Transfer to a plate and set aside. 
  2. Wipe the wok dry and return to the heat. When the wok is hot, add the remaining 2 tablespoons peanut oil. Add the garlic, ginger and half the chiles and stir-fry for less than 1 minute. Add the curry paste and stir-fry for 1 to 2 minutes. Add the kaffir lime leaves and chicken and stir-fry until the chicken has browned, 2 to 3 minutes. Add the coconut milk and stir-fry for 1 minute. Stir in the remaining 1/4 cup stock, the shiitake mushrooms, scallion light parts, bean sprouts and fish sauce and cook until the chicken has cooked through, 1 to 2 minutes more. Add the green beans and carrots back in and season with salt and white pepper. Transfer to a serving plate and garnish with the remaining chilies, some bean sprouts, the scallion greens and cilantro.