Thai Green Curry Stir-Fry Recipe With Chicken

Ingredients

• 1 tbsp oil
• 3 tbsp green curry paste ((see notes))
• 2 2/3 cups or 14 oz chicken breast or thighs (thin slices)
• 1/2 cup coconut milk (full-fat)
• 1 1/2 tbsp white sugar
• 2 tbsp fish sauce
• 2 tbsp oyster sauce
• 4 chilies (sliced, adjust to taste)
• 10 Thai eggplants (quartered)
• 5 yardlong beans (sliced in 1 inch-sized pieces)
• 1 handful of sweet basil
• 5 kaffir lime leaves (stems removed)

Instructions

1. 1

   In a large wok or skillet, heat oil over high heat. Once oil is hot, fry off the green curry paste for 20 sec or until it becomes fragrant.

2. 2

   Add chicken and stir-fry until cooked through. Coat every piece of chicken with the curry paste.

3. 3

   Add coconut milk, white sugar, fish sauce, oyster sauce. Thoroughly mix until the ingredients blend together into 1 sauce.

4. 4

   Toss in chilies, Thai eggplants, and long beans. Stir-fry for 1 minute, or until the vegetables are crisp but not soft.

5. 5

   Sprinkle sweet basil and kaffir lime leaves on top and toss just to mix. Serve immediately.