Thai Red Curry Chicken with Green Beans

Savor the vibrant flavors of Thai red curry with tender chicken and crisp green beans, all simmered in a rich, aromatic sauce that’s quick and easy to whip up.

Course Main Course

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 400kcal

Author Liza A

Ingredients

2 tbsp vegetable oil
¼ cup Thai red curry paste
1/2 lb green beans trimmed and cut diagonally into 1-inch pieces
1 lb boneless skinless chicken thigh, sliced into bite-sized pieces
1 tbsp fish sauce or more to taste
2 tsp granulated sugar
2 tbsp oyster sauce

Instructions

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.
Add green beans and increase to high. Cook, stirring and tossing constantly until beans are just beginning to turn tender-crisp, about 1 minute. Add chicken, fish sauce, sugar, and oyster sauce. Stir to combine.
Add ¼ cup water, stir and cook until beans are tender-crisp and chicken is cooked through, around 2-3 minutes. Taste sauce; add more fish sauce if desired. Transfer to a serving platter and serve.

Notes

Recipe adapted: seriouseats.com

Nutrition