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Thai hot chick stir-fry
A fast, punchy Thai stir-fry with chicken and beans in fiery red curry paste. Short, spicy and absolutely to the point.
- 15 min
- hot
- easy
Ingredients
- 250 g chicken
- 100 g green beans
- 1 garlic clove
- 1 tbsp oil
- 1 tbsp fish sauce
- 1 tbsp coconut sugar
- 2 tbsp red curry paste
Method
Heat the oil and sauté the garlic briefly until fragrant.
Add the red curry paste and stir well. Now it gets serious.
Add the chicken and cook until almost done.
Add the beans and stir-fry everything hard and fast.
Season with fish sauce and coconut sugar. Balance is everything.
Serve hot with rice. Done. No excuses.
Tips
- Tofu or beef work instead of chicken.
- Swap the green beans for sugar snap peas or broccoli.
- 1–2 tbsp coconut milk make it milder.
- Chili crunch at the end adds extra bite and extra joy.
Thermomix version
- Red curry paste + oil → 2 min / 120 °C / speed 1.
- Chicken → 6 min / 100 °C / reverse / speed 1.
- Beans → 3 min / 100 °C / reverse / speed 1.
- Season with fish sauce and coconut sugar to taste at the end.
