Thai Red Curry Chicken

Inspired by The Woks of Life.

Ingredients

  • 400g diced chicken

  • 2 tbsp water

  • 2 tsp cornstarch

  • 1 tsp canola oil

  • 1 tsp oyster sauce

  • 4 cloves garlic

  • 1 knob ginger

  • 150g Thai red curry paste

  • 2 tsp brown sugar

  • 1 red onion

  • 1 red bell pepper

  • 100g green beans

  • 100g water chestnuts

  • 1 tbsp fish sauce

  • 400mL (1 can) coconut milk

  • 1/2 cup Thai basil leaves

Instructions

  1. Combine chicken, water, cornstarch, oil, and oyster sauce. Set aside for 15 minutes.

  2. Prep all other ingredients.

  3. Heat neutral oil in a skillet over high heat. Fry the chicken until nearly cooked through. Remove from pan and set aside.

  4. Over medium heat, add oil to the pan. Fry garlic and ginger for 1 minute until fragrant. Add the curry paste and fry for 1 minute. Stir in the brown sugar and fry for 1 minute.

  5. Add the onion, bell pepper, green beans, water chestnuts, and fish sauce. Fry for 2 minutes. Add the coconut milk and bring to a simmer, do not boil.

  6. Stir in the chicken and simmer until desired consistency. Stir in the Thai basil and serve over rice.