Red Curry Chicken With Snake Beans (Long Beans)

READY IN: 30mins
Recipe by PanNan

This recipe is adapted from a blog post by Inquiring Chef who lives in Bangkok.

Top Review by threeovens

This was really, really good. I think the kaffir leaves are what put it over the top. They are my new secret ingredient.

Ingredients Nutrition


  1. Heat a tablespoon of vegetable oil in a wok over medium-high heat. As the oil is heating (before it gets to full heat), add curry paste, and 1 cup of the broth, stirring until smooth. (Reserve the remaining broth to add to the wok if mixture becomes dry and curry begins to sizzle on the bottom of the wok.) Continue heating and stirring until the curry becomes fragrant and the wok has reached full heat, 1-2 minutes.
  2. Add chicken and stir fry until just cooked through, about 4 minutes.
  3. Add green beans, peppercorns, kaffir lime leaves, shallots, palm sugar, fish sauce and stir quickly to combine. Continue cooking for 2 minutes. If mixture becomes dry, add additional broth, ¼ cup at a time. (Mixture should be smooth but should thick enough to coat the other ingredients.).
  4. Add basil and cook just until basil begins to wilt, about 1 minute. Remove from heat and serve immediately.

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