Pad Prik Gaeng Gai (Chicken Red Curry Stir-Fry)
This one-pan pad prik gaeng gai stir-fry features chicken, red curry paste, and green beans. A bold, spicy Thai dinner ready in just 20 minutes!
Equipment
- Wok or large skillet
- Spatula or cooking spoon
- Cutting board and sharp knife
Ingredients
- 2 tbsp oil
- 1 tbsp red curry paste
- 10 oz chicken thinly sliced
- 2 tbsp water
- 1 tbsp fish sauce
- 2 tbsp oyster sauce
- 1½ tbsp sugar
- 4 yard long beans cut into bite-sized pieces
- 2 kaffir lime leaves torn or thinly sliced
- 1 spur chili sliced, optional
- 1 handful sweet basil
Instructions
- Heat oil in a wok over medium heat. Add the red curry paste and stir-fry gently until fragrant and the color deepens.
- Add the chicken and stir well to coat in the curry paste. Cook until no longer pink.
- Add water, fish sauce, oyster sauce, and sugar. Stir until the chicken is fully coated in the sauce and almost fully cooked through.
- Add yard long beans and stir-fry until just tender but still slightly crisp, about 30 seconds.
- Add kaffir lime leaves and sliced spur chili. Toss well, turn off the heat, and stir in the sweet basil until slightly wilted.
- Serve hot with steamed jasmine rice.
Video
Nutrition Facts
Pad Prik Gaeng Gai (Chicken Red Curry Stir-Fry)
Amount per Serving
Calories
342
% Daily Value*
Fat
18
g
28
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Cholesterol
91
mg
30
%
Sodium
1363
mg
59
%
Potassium
565
mg
16
%
Carbohydrates
12
g
4
%
Fiber
0.3
g
1
%
Sugar
10
g
11
%
Protein
31
g
62
%
Vitamin A
1242
IU
25
%
Vitamin C
3
mg
4
%
Calcium
29
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
- Feel free to swap in your favorite vegetables or use different proteins like pork, beef, shrimp, or tofu.