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–+ servings

Thai Green Curry Chicken Stir-Fry

Thai green curry stir-fry with chicken and vegetables served with jasmine rice.
This Thai green curry stir-fry recipe with chicken is a quick and easy dish perfect for busy weekdays. It's filled with tender chicken, healthy vegetables, and fragrant curry paste, so delicious!
Praew
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine Thai
Course Main Course
Serving Size 4 people

Ingredients

  • 1 tablespoon oil
  • 3 tablespoons green curry paste (see notes)
  • 400 g chicken cut into bite-sized pieces
  • 1/2 cup coconut milk full-fat
  • 1.5 tablespoon white sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 4 chilies to taste
  • 10 Thai eggplants sliced into 6 pieces
  • 5 yardlong beans sliced in 1 inch-sized pieces
  • a handful of sweet basil
  • 5 kaffir lime leaves stems removed
Metric - US Customary

Instructions

  • 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.
    1 tablespoon oil, 3 tablespoons green curry paste
  • Add chicken and stir-fry until cooked through. Coat every piece of chicken with the curry paste.
    400 g chicken
  • Add coconut milk, white sugar, fish sauce, oyster sauce. Thoroughly mix until the ingredients blend together into 1 sauce.
    1/2 cup coconut milk, 1.5 tablespoon white sugar, 2 tablespoons fish sauce, 2 tablespoons oyster sauce
  • Toss in chilies, Thai eggplants, and long beans. Stir-fry for 1 minute, or until the vegetables are crisp but not soft.
    4 chilies, 10 Thai eggplants, 5 yardlong beans
  • Sprinkle sweet basil and kaffir lime leaves on top and toss just to mix. Serve immediately.
    a handful of sweet basil, 5 kaffir lime leaves

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Green curry paste - Look for quality brands like Maesri or Mae Ploy at Amazon if not making your own Thai green curry paste.
  • Stir-fry over high heat and at a quick pace, make sure you don't overcook the chicken or the vegetables. Tender chicken and crisp vegetables are the way to go.