Red Curry Chicken Stir-Fry Recipe | Food Network UK

Ingredients

• 3 tbsp peanut oil, divided
• 1 medium carrot, peeled and thinly sliced
• 225g green beans, trimmed
• 60ml vegetable stock, plus 2 tablespoons
• 1 clove garlic, finely chopped
• 1 tbsp ginger, freshly grated
• 2 Fresno chilis, sliced, leave seeds in for heat if desired, divided
• 2 tbsp prepared red curry paste (or Thai style chili paste)
• 2 to 3 kaffir lime leaves, julienned
• 6 boneless, skinless chicken thighs, sliced 1cm thick
• 60ml coconut milk
• 5 shiitake mushrooms, sliced
• 2 spring onions, sliced, green and light parts separated
• 1 handful bean sprouts, plus more for garnish
• 2 tbsp fish sauce
• Sea salt
• Freshly ground white pepper
• 2 tbsp chopped coriander, for garnish