Thai Green Curry Stir-Fry Recipe
Thai green curry stir-fry is an easy weeknight dinner with tender chicken, crisp vegetables, and a creamy sauce that clings to everything.
Equipment
- Cutting board and sharp knife
- Large wok or skillet
- Spatula or wooden spoon
Ingredients
- 1 tbsp oil
- 3 tbsp green curry paste
- 14 oz chicken, thighs or beast, thin slices
- ½ cup coconut milk, full-fat
- 1½ 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 into 1 inch-sized pieces
- 1 handful of sweet basil
- 5 kaffir lime leaves, stems removed
Instructions
- Fry the curry paste: Heat oil in a large wok or skillet over high heat. Add the green curry paste and stir-fry for about 20 seconds, until fragrant.
- Cook the chicken: Add the sliced chicken and stir-fry until cooked through, coating it well with the curry paste.
- Make the sauce: Add coconut milk, sugar, fish sauce, and oyster sauce. Stir well to combine.
- Add the vegetables: Add the chilies, Thai eggplants, and long beans. Stir-fry for about 1 minute, until the vegetables are tender but still crisp.
- Finish: Add Thai basil and makrut lime leaves and toss briefly. Serve hot with jasmine rice or Thai rice vermicelli.
Video
@hungryinthailand.com How to make Thai green curry stir fry. #thaigreencurry #stirfry #thairecipe #recipes #foodblog
♬ original sound - hungryinThailand - hungryinThailand
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 289kcal | Carbohydrates: 12g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 1007mg | Potassium: 368mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2307IU | Vitamin C: 67mg | Calcium: 42mg | Iron: 2mg
