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“This is soooo good! One of my favorite dishes. I'll omit the chicken sometimes to make it vegetarian. Prep for this is kind of a pain but its totally worth it! Make sure to serve this over jasmine sticky rice. YUMMMM....”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice beans into 1 1/2 inch lengths. Cut peppers into 1 inch pieces. Cut chicken into 1 inch cubes.
  2. Place a 12 inch frying pan over high heat. When pan is hot, add oil, beans and broccoli florets; stir fry 2 minutes.
  3. Add chicken to cook, stirring occasionally, about 2 minutes.
  4. Add peppers and baby corn, about 2 minutes.
  5. Add curry paste, coconut milk and sugar. Reduce heat to low and stir until curry paste is well blended.
  6. Add water chestnuts; continue to cook about 4 minutes.
  7. Stir in fish sauce.

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