Recipe: Thai Stir-Fried Chicken with Vegetables

Thai Stir Fried Chicken with Vegetables

Thai Stir Fried Chicken with Vegetables

I am obsessed with this dish!  It is so delicious, I ate it 4 times last week!  Never before have I so masterfully been able to capture the tastes of Thai in my home kitchen.  This dish looks like Thai, smells like Thai (a nice plus as your house will smell of a delicious Thai restaurant for hours after making it), and strongly tastes of Thai.  It’s just wonderful!

This recipe was born out of the pages of Thailand: The Cookbook by Jean‐Pierre Gabriel.  If you love Thai food and don’t own this book, Buy it Now. It is the accumulation of a 3-year, 16,000 mile journey throughout Thailand, where the author collected and documented hundreds of traditional recipes from professional chefs and grandmothers alike.  It is the quintessential bible of authentic Thai cooking, and deserves a center spot on your cookbookshelf.

The original recipe was Stir-Fried Chicken with Eggplant on page 353 of Thailand:  The Cookbook.  As the title points out, the original recipe was made with eggplant, of the round Thai variety.  My local Asian market happened to have these, so I bought a bunch and used this recipe to try them out.  I despise the typical big purple variety of eggplant, so I was very surprised to find that these little green and white Thai eggplants were delicious, so much so that I just may have to grow them in my garden this year.  My wife disagreed, not caring for them at all (something to do with the texture).  Anyhow, the original dish was really enjoyable, but was intensely spicy and only had enough chicken in it to provide an occasional taste of chicken.  So I went to work recreating and modifying the original recipe to suite both our palates.  Thus, Thai Stir-Fried Chicken with Vegetables was born.

Ingredients Needed

  • 1 1/2 tablespoon red curry paste
  • 2 tablespoons vegetable oil
  • 1/2 onion, chopped
  • 2 boneless skinless chicken thighs, cubed into bite-sized pieces
  • 2 cups/5 ounces broccoli crowns/florets
  • 6 ounces asparagus, cut into 2″ pieces
  • 1 1/2 tablespoons fish sauce
  • 3 tablespoons water
  • 1/4 teaspoon sugar
  • Pinch of kosher salt, or to taste
  • 4 cloves garlic, thinly sliced
  • 1 cup whole Thai basil leaves
  • fresh limes, quartered, to garnish and serve
  • Steamed jasmine rice to serve

How to Make Authentic Tasting Thai Stir-Fried Chicken with Vegetables

Heat a wok over medium-high heat until hot.  While wok is heating, place the broccoli in a lidded container with a little water and heat it in a microwave, cooking on high for 3 minutes.  Drain the broccoli and let sit covered while you proceed with the rest of the ingredients.

Microwave Broccoli First

Microwave Broccoli First

Add the oil to the wok and heat until hot.  Add the curry paste and stir fry for 1-2 minutes or until fragrant.

Add Red Curry Paste to Wok

Add Red Curry Paste to Wok

Add the onions and cook for another minute or so, stirring and tossing to coat with the curry paste.

Add Onions and Toss with Curry Paste

Add Onions and Toss with Curry Paste

Add the chicken and stir-fry for about 5 minutes, until lightly browned all over but not cooked through.

Add Chicken

Add Chicken

Add the broccoli, asparagus, fish sauce, water, sugar, salt, and garlic, and cook until asparagus is softened but still vibrantly green, about 3-5 minutes.

Add Vegetables

Add Vegetables

Stir Fry Chicken with Vegetables Until Cooked Through

Stir Fry Chicken with Vegetables Until Cooked Through

Remove wok from the heat and then add the basil leaves, tossing to combine.

Add Thai Basil

Add Thai Basil

Toss Basil into Chicken and Vegetables

Toss Basil into Chicken and Vegetables

Serve immediately with steamed jasmine rice and fresh limes.  The limes can be squeezed to liking while eating, adding a nice sour pop to the dish and a further fresh taste of Thai.

Serves 2-3

Thai Stir Fried Chicken with Vegetables and Jasmine Rice

Thai Stir Fried Chicken with Vegetables and Jasmine Rice

 

Recipe by Jothan Yeager, March 2015

 

The Bald Gourmet cooks a delicious Thai Stir-Fried Chicken with Vegetables at home.

 

Recipe: Thai Stir-Fried Chicken with Vegetables
 
Prep time

Cook time

Total time

 

I am obsessed with this dish! It is so delicious, I ate it 4 times last week! Never before have I so masterfully been able to capture the tastes of Thai in my home kitchen. This dish looks like Thai, smells like Thai (a nice plus as your house will smell of a delicious Thai restaurant for hours after making it), and strongly tastes of Thai. It’s just wonderful!
Author:
Recipe type: Main Course
Cuisine: Thai
Servings: 2-3

Ingredients
  • 1½ tablespoon red curry paste
  • 2 tablespoons vegetable oil
  • ½ onion, chopped
  • 2 boneless skinless chicken thighs, cubed into bite-sized pieces
  • 2 cups/5 ounces broccoli crowns/florets
  • 6 ounces asparagus, cut into 2″ pieces
  • 1½ tablespoons fish sauce
  • 3 tablespoons water
  • ¼ teaspoon sugar
  • Pinch of kosher salt, or to taste
  • 4 cloves garlic, thinly sliced
  • 1 cup whole Thai basil leaves
  • fresh limes, quartered, to garnish and serve
  • Steamed jasmine rice to serve

Instructions
  1. Heat a wok over medium-high heat until hot.
  2. While wok is heating, place the broccoli in a lidded container with a little water and heat it in a microwave, cooking on high for 3 minutes. Drain the broccoli and let sit covered while you proceed with the rest of the ingredients.
  3. Add the oil to the wok and heat until hot.
  4. Add the curry paste and stir fry for 1-2 minutes or until fragrant.
  5. Add the onions and cook for another minute or so, stirring and tossing to coat with the curry paste.
  6. Add the chicken and stir-fry for about 5 minutes, until lightly browned all over but not cooked through.
  7. Add the broccoli, asparagus, fish sauce, water, sugar, salt, and garlic, and cook until asparagus is softened but still vibrantly green, about 3-5 minutes.
  8. Remove wok from the heat and then add the basil leaves, tossing to combine.
  9. Serve immediately with steamed jasmine rice and fresh limes. The limes can be squeezed to liking while eating, adding a nice sour pop to the dish and a further fresh taste of Thai.

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The Bald Gourmet Mug

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.