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Thai Stir-Fried Chicken and Asparagus

Thai Stir-Fried Chicken and Asparagus

By Dimitri DemopolousOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

This weeknight-easy chicken and asparagus stir-fry takes inspiration from pad prik khing, a Thai classic in which long beans and protein are cooked with red curry paste. We tested a variety of Thai red, green and yellow curry pastes—all work deliciously, though we recommend tasting a small amount before deciding exactly how much to use, as they vary in spiciness. To round out the paste’s bold, zingy notes, we combine it with fish sauce and sugar. We toss the chicken with a seasoning paste before and after browning to develop flavor-building caramelization while creating delicious layers of complexity and intensity. Serve with steamed jasmine rice.

Ingredients
  • 2 to 3

    tablespoons Thai green OR red OR yellow curry paste (see headnote)

  • 2

    tablespoons fish sauce

  • 1

    tablespoon packed brown sugar

  • 1

    pound boneless, skinless chicken breasts, sliced crosswise about ¼ inch thick

  • 3

    tablespoons neutral oil, divided

  • 8

    ounces asparagus OR green beans, trimmed and cut on the diagonal into 1-inch pieces

  • 1

    medium red onion, halved and cut into ½-inch wedges, layers separated

  • Kosher salt and ground black pepper

Step 1

In a medium bowl, stir together the curry paste, fish sauce and sugar. In another medium bowl, combine 1 tablespoon of the curry paste mixture with the chicken, then toss until coated; let stand for about 10 minutes.

Step 2

In a 12-inch nonstick skillet over high, heat 2 tablespoons oil until barely smoking. Add the chicken in an even layer and cook, without stirring, until well browned on the bottom, about 2 minutes; the chicken will not be fully cooked. Transfer to the bowl with the remaining curry paste mixture; set aside.

Step 3

In the same skillet over high, heat the remaining 1 tablespoon oil until shimmering. Add the asparagus and onion; cook, without stirring, until browned on the bottom, about 2 minutes. Add the chicken-curry paste mixture; cook, stirring, until the sauce has thickened slightly and the vegetables are tender-crisp, about 1 minute. Off heat, taste and season with salt and pepper.

Step 4

Optional garnish: Chopped fresh cilantro OR basil OR lime wedges OR a combination

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