Stir-fried chicken with stink beans and herbs 🍀☘️🍃🌿

11 days ago

🙏 Hello, my lovely friends!
Even though I woke up this morning with so many tasks, I still didn't forget to go into the kitchen and prepare a delicious dish for my husband. This is what a wonderful wife is all about. Especially on a morning like this, rushing to get ready for a makeup class at 11 a.m., making a simple yet incredibly flavorful dish like Stir-fried Chicken with Stink Beans is a great way to recharge before starting the day.
This Southern Thai dish is known for its fragrant herbs and the spiciness of its curry paste, including turmeric, lemongrass, and kaffir lime leaves. The combination of tender minced chicken and crispy stink beans, stir-fried until dry, creates a wonderful aroma that permeates the kitchen. The spicy, tangy flavors are perfectly balanced.

Come on, don't delay. Let's get into the kitchen and cook this delicious menu together.

🌶️ ##Ingredients Chicken with Stink Beans Stir-Fry

These are the ingredients and quantities appropriate for making this rich and spicy chicken with stink beans stir-fry (serves 2-3 people).

Ingredients	Amount	Notes
Minced Chicken	300-350 grams	You can use breast or thigh meat, but it should be chopped finely.
Stir-fried Curry Paste	80-100 grams (about 3-4 heaped tablespoons)	Choose a southern curry paste with a lot of turmeric. For a beautiful color and aroma
Peeled Stink Beans	100-200 grams (about 1-2 cups)	Amount according to preference
Vegetable Oil	2 tablespoons	For stir-frying
Fish Sauce	1/2 - 1 tablespoon	For saltiness
Sugar/Palm Sugar	1/2 teaspoon	For balanced spiciness
Seasoning Powder (optional)	A little	For added richness
Finely chopped Kaffir Lime Leaves	5-8 leaves	Add at the end for added aroma
Red Chili Peppers, Sliced Diagonally	1-2	For garnish and color
Additional Herbs	(Optional for added aroma)
Young Peppercorns	1-2 sprigs	Add the entire sprig when stir-frying
Thinly sliced Lemongrass	1 stalk	For added aroma

How to make stir-fried chicken with stink beans

STEP 1: Stir-fry the curry paste until fragrant (the key to stir-fried chicken with stink beans)

Heat a pan over medium-low heat and add vegetable oil.
Add the stir-fried curry paste to the oil and stir-fry continuously until the curry paste begins to separate and a fragrant aroma wafts out. The secret is to stir-fry the curry paste until it's cooked and fragrant, which will help bring out the full flavor of the spices.

STEP 2: Stir-fry the chicken with the curry paste.

Add the minced chicken to the pan and stir-fry until thoroughly combined with the curry paste.
Use a spatula to break up the chicken pieces so they don't clump together.
Continue stir-frying until the chicken begins to cook and changes color. If you prefer a drier texture, you can add a little water (about 2-3 tablespoons) to ensure even cooking and prevent sticking.

STEP 3: Season and add the stink beans.

Once the chicken is cooked through, season with fish sauce and sugar/palm sugar.
Add the stink beans and additional herbs (such as young peppercorns and chopped lemongrass) and stir-fry to combine.

Continue to stir-fry over medium heat until the ingredients begin to dry, as the name of the menu suggests (stir-fry until the chicken meat separates, like it's rolling in a pan). Taste and adjust to your liking to achieve a spicy, salty, and sweet flavor.

STEP 4: Add aroma and arrange on a plate

Once the stir-fried curry is cooked to your desired doneness, reduce the heat.
Finally, add the shredded kaffir lime leaves and diagonally sliced red chili peppers. Toss quickly, just enough to heat the kaffir lime leaves and release their aroma.

Turn off the heat, ladle into bowls, and serve with hot steamed rice and your favorite side vegetables.
How do you like this hot dish of Stir-fried Chicken with Stink Beans? Can you smell the aroma of the herbs just by looking at the picture?

For today, I have to take my leave, my friends. See you next time. Thank you for following and supporting me. Thank you so much! ❤️🥰🙏