Red Curry Chicken Stir-Fry
- 3 tbsp peanut oil, divided
- 1 medium carrot, peeled and thinly sliced
- 225g green beans, trimmed
- 60ml vegetable stock, plus 2 tablespoons
- 1 clove garlic, finely chopped
- 1 tbsp ginger, freshly grated
- 2 Fresno chilis, sliced, leave seeds in for heat if desired, divided
- 2 tbsp prepared red curry paste (or Thai style chilli paste)
- 2 to 3 kaffir lime leaves, julienned
- 6 boneless, skinless chicken thighs, sliced 1cm thick
- 60ml coconut milk
- 5 shiitake mushrooms, sliced
- 2 spring onions, sliced, green and light parts separated
- 1 handful bean sprouts, plus more for garnish
- 2 tbsp fish sauce
- Sea salt
- Freshly ground white pepper
- 2 tbsp chopped coriander, for garnish
Heat a wok over high heat. When wok begins to smoke, add one tablespoon of the peanut oil. Add carrots and green beans and stir-fry for a minute, splash in two tablespoons stock to facilitate cooking and stir-fry for another minute. Transfer to a plate and set aside.
Wipe wok dry and return to heat. When wok is hot add remaining two tablespoons oil. Add garlic, ginger, and half of the chilies and stir-fry for less than one minute. Add curry paste and stir-fry for one to two minutes. Add kaffir lime leaves and chicken and stir-fry two to three minutes until chicken has browned. Add coconut milk and stir-fry for one minute.
Stir in the 60ml stock, shiitake mushrooms, the light parts of the spring onion, bean sprouts, and fish sauce and cook for one to two minutes more or until chicken has cooked through. Add the green beans and carrots back in and season to taste with salt and white pepper. Transfer to a serving plate and garnish with remaining chilies, some bean sprouts, spring onions (green parts) and coriander.