Join! 12 weeks for $1

Cookish

Stir-Fried Red Curry Chicken with Green Beans and Herbs

4 Servings

25 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Pad prik king, a Thai stir-fry seasoned with aromatic red curry paste, inspired this quick-cooking chicken and vegetable dish. A quarter cup of coconut oil may sound like a lot, but it adds richness to lean boneless, skinless chicken breasts. If using basil, leave the leaves whole; if using mint or cilantro, it’s fine to use the tender stems in additional to the whole leaves. Serve with steamed jasmine rice.

4

Servings

25 minutes

Ingredients

  • ¼

    cup coconut oil

  • pounds boneless, skinless chicken breasts, cut crosswise into thin strips

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Susan N.

Yummy! I like it with green beans and bell pepper.

Myrna A.

Had high hopes for this; unfortunately, when i made this- it was easy but lacked flavor.