Spicy Thai Red Curry Chicken with Long Beans
Discover the vibrant flavors of Thai cuisine with this Spicy Thai Red Curry Chicken with Long Beans! This aromatic dish features tender slices of chicken breast cooked in a creamy, spicy red curry sauce, complemented by the unique crunch of long beans. The infusion of kaffir lime leaves and Thai basil brings freshness to each bite, while a hint of palm sugar balances the heat with a touch of sweetness. Perfectly served over steamed rice or alongside a salad, this recipe is not only quick to make but also satisfying and full of bold flavors. Bring a taste of Thailand to your dinner table with this delightful curry!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
vegetable oil
1 tablespoon (none)
red curry paste
1 tablespoon (none)
low sodium chicken broth
2 cups (divided into 1 cup portions)
chicken breast
1 (boneless skinless, sliced)
long beans
1 cup (cut into 1/2 inch slices (or regular green beans))
green peppercorns
2 strands ((optional, or can substitute with 1-2 Thai peppers))
kaffir lime leaves
6 (torn into small pieces)
shallots
3 small (thinly sliced)
palm sugar
1 tablespoon ((or brown sugar))
fish sauce
1 1/2 teaspoons (none)
Thai basil
10 leaves (fresh)
Instructions
1
1. In a wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is shimmering, add the red curry paste and stir-fry for about 30 seconds until fragrant.
2
2. Gradually pour in 1 cup of low sodium chicken broth while stirring to create a smooth mixture. Reserve the remaining broth for later use.
3
3. Once the curry mixture is bubbling, add the sliced chicken breast and stir-fry for approximately 4 minutes, or until the chicken is just cooked through.
4
4. Introduce the long beans (or green beans), green peppercorns (if using), torn kaffir lime leaves, and thinly sliced shallots into the wok. Stir quickly to combine all the ingredients, then add the palm sugar and fish sauce. Continue cooking for 2 minutes, ensuring the mixture does not dry out. If necessary, add additional broth 1/4 cup at a time until achieving a smooth consistency.
5
5. Gently fold in the Thai basil and cook for an additional minute until it begins to wilt. Once ready, remove from heat and serve hot, pairing with steamed rice or your choice of sides.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Thai Red Curry Chicken with Long Beans?
It is an aromatic Thai dish featuring tender chicken breast cooked in a creamy, spicy red curry sauce with crunchy long beans, kaffir lime leaves, and Thai basil.
How many ingredients are required for this recipe?
This recipe requires 11 ingredients.
What type of protein is used in this curry?
The recipe uses one boneless, skinless chicken breast, sliced into pieces.
Can I use regular green beans instead of long beans?
Yes, regular green beans can be used as a substitute for long beans.
What oil is best for this recipe?
The recipe recommends using 1 tablespoon of vegetable oil.
Which curry paste is needed for this dish?
You will need 1 tablespoon of red curry paste.
How much chicken broth is used in the recipe?
The recipe calls for 2 cups of low sodium chicken broth, divided into portions.
What can I substitute for palm sugar?
Brown sugar can be used as a substitute for palm sugar.
How should I prepare the kaffir lime leaves?
The 6 kaffir lime leaves should be torn into small pieces before adding them to the wok.
What is a substitute for green peppercorns?
You can substitute green peppercorns with 1 to 2 Thai peppers if desired.
How do I prepare the shallots?
You should use 3 small shallots and slice them thinly.
When should I add the Thai basil?
The Thai basil should be folded in at the very end and cooked for one minute until it begins to wilt.
How long should I fry the red curry paste?
Stir-fry the red curry paste for about 30 seconds until it becomes fragrant.
How long does the chicken take to cook?
The chicken takes approximately 4 minutes to stir-fry until just cooked through.
What gives the dish its saltiness?
The dish uses 1 1/2 teaspoons of fish sauce for seasoning.
Is this a quick recipe to make?
Yes, it is tagged as a quick dinner and one-pan meal, taking only a few minutes per step.
What are the recommended side dishes?
The curry is best served hot with steamed rice or a fresh side salad.
What should I do if the curry mixture dries out?
Add additional chicken broth 1/4 cup at a time until you achieve a smooth consistency.
How should the long beans be sliced?
The long beans should be cut into 1/2 inch slices.
What is the flavor profile of this dish?
The flavor profile is spicy, aromatic, and slightly sweet with a creamy texture.
Is this recipe considered healthy?
Yes, this recipe is tagged as healthy and features fresh vegetables and lean chicken breast.
What type of basil is used in the recipe?
The recipe specifies using 10 fresh Thai basil leaves.
What cooking equipment is recommended?
A wok is recommended for heating the oil and stir-frying the ingredients.
How much palm sugar is needed?
The recipe calls for 1 tablespoon of palm sugar.
Can I use full sodium chicken broth?
The recipe recommends low sodium chicken broth, but you can use regular if you adjust the added fish sauce.
Are the peppercorns essential?
No, the green peppercorns are listed as optional.
How much oil is used for the base?
The recipe uses 1 tablespoon of vegetable oil.
What tags are associated with this recipe?
Tags include Thai cuisine, curry, chicken recipe, quick dinner, spicy dish, healthy, and aromatic.
How long do the vegetables cook?
After adding the beans, peppercorns, lime leaves, and shallots, you cook them for about 2 minutes.
What is the preparation for the chicken?
The chicken breast should be boneless, skinless, and sliced before cooking.