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Ingredients

• 3 tablespoons peanut oil
• 1 medium carrot, peeled and thinly sliced
• 8 ounces green beans, trimmed
• 2 tablespoons plus 1/4 cup vegetable stock
• 1 clove garlic, finely chopped
• 1 tablespoon peeled and grated fresh ginger
• 2 Fresno chiles, sliced (leave seeds in for heat if desired)
• 2 tablespoons prepared red curry paste (or Thai-style chili paste)
• 2 to 3 kaffir lime leaves, julienned

• 6 boneless, skinless chicken thighs, sliced 1/2-inch thick
• 1/4 cup coconut milk
• 5 shiitake mushrooms, sliced
• 2 scallions, sliced, green and light parts separated
• 1 handful bean sprouts, plus more for garnish
• 2 tablespoons fish sauce
• Sea salt and freshly ground white pepper
• 2 tablespoons chopped cilantro, for garnish

Description

Cooking Channel Serves Up This Red Curry Chicken Stir-Fry Recipe Recipe From Ching-He Huang Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel