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Thai Stir-Fried Chicken and Asparagus
This weeknight-easy chicken and asparagus stir-fry takes inspiration from pad prik khing, a Thai classic in which long beans and protein are cooked with red curry paste. We tested a variety of Thai red, green and yellow curry pastes—all work deliciously, though we recommend tasting a small amount before deciding exactly how much to use, as they vary in spiciness. To round out the paste’s bold, zingy notes, we combine it with fish sauce and sugar. We toss the chicken with a seasoning paste before and after browning to develop flavor-building caramelization while creating delicious layers of complexity and intensity. Serve with steamed jasmine rice.
2 to 3
tablespoons Thai green OR red OR yellow curry paste (see headnote)
tablespoons fish sauce