Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of chicken breast into bite-sized pieces and toss it in a bowl with 1 tablespoon of harissa paste, 1 tablespoon of fish sauce, and a pinch of salt; let it marinate for 10 minutes.

2. 2

   Prepare the aromatics by finely mincing 4 cloves of garlic, 2 large shallots, 2 stalks of lemongrass (tender part only), and 1 one-inch piece of galangal.

3. 3

   Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat, then add the minced garlic, shallots, lemongrass, and galangal and stir-fry for 1 minute until fragrant.

4. 4

   Add the marinated chicken to the wok and stir-fry for 3-4 minutes until it is lightly browned and almost cooked through.

5. 5

   Stir in the remaining 2 tablespoons of harissa paste, 2 tablespoons of fish sauce, 1 tablespoon of finely chopped palm sugar, and 3 finely shredded kaffir lime leaves.

6. 6

   Add 1 medium thinly sliced red bell pepper and 200 grams of trimmed green beans to the wok, continuing to stir-fry for 3-5 minutes until the vegetables are tender-crisp.

7. 7

   Remove the wok from the heat and stir in 1 tablespoon of fresh lime juice, 1/4 cup of roughly chopped roasted peanuts, and 1/4 cup of fresh Thai basil leaves.

8. 8

   Serve immediately with steamed jasmine rice.