Phat Phrik Khing With Soy Chicken and Green Beans (Thai Dry-Curry Stir-Fry) Recipe

Most of the curries in Thai cuisine is coconut based so when you need some dry curry it's very hard. This dry dish is full of flavor with red curry but without coconut milk in it but taste very good and it's going very well with just plain white rice.

In this curry, I have used soy chicken, but you can use tofu, regular chicken also.

Also, I have used can red curry sauce to make it quick but you can always use it homemade. We are going to make this in batches since we have to cook green beans separate and chicken separate and then add red curry and other spices and you are done.



Ingredients : 

3 Tbsp Oil
1 lb. Green beans, cut and trimmed
2 Soy Chicken breast cut in bite-size pieces or 1 box firm tofu
3 tbsp Red curry paste
1 tbsp Soya sauce
1 tsp. sugar

Method : 

Heat up a pan on high heat, add 1 tbsp oil and cook chicken / Tofu. Make it cook on all sides, take it out.

Add 1 tbsp oil and cook spring beans. Stir occasionally and cook till it becomes soft. It might take up to 3 to 5 minutes.

Add 1 tbsp oil, add red curry paste and cook for a minute. Add chicken and beans and add sugar and soya sauce and check the seasoning, if needed salt add it.

Serve it immediately with white rice, jasmine rice, or quinoa.

I had it with my quick stir fry quinoa.