Red-Hot Jungle Stir-Fry with Thai Basil and Green Peppercorns
A blazing wok-fired stir-fry where tender slices of protein meet a bold red curry paste, crunchy green peppercorns, and an avalanche of Thai basil. Lightning-fast to cook and intensely aromatic, this fiery one-pan wonder delivers the kind of heat that keeps you reaching for more.
Ingredients
- 1 lb chicken thigh, pork loin, or beef sirloin, thinly sliced
- 3 tablespoons red curry paste
- 1/4 cup coconut milk
- 2 tablespoons fish sauce
+ 11 more ingredients
Instructions
Heat the oil in a wok over the highest heat until it just begins to smoke.
Add the red curry paste and stir-fry for 30 seconds, smearing it against the hot wok surface to release its oils.
Add the coconut milk and stir vigorously to combine with the paste into a fragrant sauce.
Add the sliced protein and stir-fry for 2-3 minutes until nearly cooked through and well coated in the curry sauce.
Toss in the garlic, long beans, and bamboo shoots. Stir-fry for 2 minutes until the beans are crisp-tender.
Add the fish sauce, oyster sauce, and palm sugar. Toss to coat everything evenly.
Add the green peppercorns, kaffir lime leaves, and smashed Thai chilies. Stir-fry for 1 minute.
Kill the heat and fold in the Thai basil leaves, letting the residual heat wilt them just slightly.
Serve immediately over steamed jasmine rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI