Chicken Stir Fry with Red Curry & Ginger

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I've kind of been on an Asian food kick lately...my wok has been dusted off and is getting a workout. Maybe it's because I'm trying to get my family to eat more vegetables and this is an easy way to do it. Anyway, I was watching the Cooking Channel recently and saw this recipe. It made me crave Chinese take-out, but seeing as how we have no good Chinese restaurants around here, I went out and got the ingredients to make it myself. I'm glad I did. It's great...and my boys loved it. This has Thai red curry paste in it, which has all kinds of yummy things in it like lemongrass, ginger, kaffir lime leaves. It also calls for Nam Pla sauce (or, Thai Fish Sauce). If you've never used this before, you must try it, but whatever you do, DO NOT smell it because if you smell it, you probably won't use it and that would be a travesty. So, just open it, measure it, pour it in the wok and forget it. I realize this sounds strange, but it adds a deliciousness you won't get without it...trust me! If you must, you can use soy sauce in it's place...I guess.

Start with a screaming hot wok or skillet; add oil and your carrots and green beans. Stir fry for a minute or so, adding a splash of stock. When they're crisp/tender, remove them to a bowl and set aside.

Next, add a little more oil, the ginger, garlic, chiles and curry paste. Stir to combine. Don't let the garlic burn.

Add your thinly sliced chicken and the remaining stock. Cook for 2-3 minutes until the chicken is nearly cooked through. Add the coconut milk, mushrooms, scallions AND the fish sauce.
*TIP: if you have leftover coconut milk, pour it into an ice cube tray, freeze it and store the cubes in a baggie for later.

Return the carrots and green beans to the wok to heat through.

Serve it over hot steamed rice.

Red Curry Chicken Stir Fry

serves 4-6

2 Tbsp oil

2 carrots, peeled and thinly sliced

8 oz. green beans, trimmed and cut to 2" pieces

2 Tbsp + 1/4 cup chicken stock

1 clove garlic, minced

1 Tbsp fresh ginger, minced

2 Fresno chiles, chopped (remove the seeds and ribs for a milder taste)

2 Tbsp Thai red curry paste

1 lb boneless skinless chicken breast, thinly sliced

1/4 cup light coconut milk

5 shitake mushrooms, stems removed, thinly sliced

2 scallions, sliced

2 Tbsp fish sauce

1. Heat 1 Tbsp oil in a wok or skillet over high heat. Add carrots and green beans and 2 Tbsp stock. Stir fry 1-2 minutes until crisp/tender. Remove to a bowl.
2. Add the additional Tbsp oil, garlic, ginger, chiles and curry paste. Cook for a few seconds and add the chicken. Add coconut milk and cook an additional 2-3 minutes until the chicken is nearly cooked through.
3. Add mushrooms, scallions and fish sauce. Cook for 1 minute. 
4. Return carrots and beans to pan to heat through.

Adapted from The Cooking Channel's Easy Chinese

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