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Stir-Fried Chicken Breast with fish sauce and palm sugar

This Thai Ragu leans on fish sauce and palm sugar to do the heavy lifting. We stir-fry the Chicken Breast for real depth, then bring it together in one pan.

5.0 from 558 cooks

Prep15 min

Cook15 min

Serves4

LevelEasy

Members' recipe

Stir-Fried Chicken Breast with fish sauce and palm sugar

Ingredients

4 filletschicken breasts
1 tspsea salt
500mlstock
1/2 tspblack pepper
2 tbspred curry paste

Method

Prep everything first: chop the aromatics, measure the fish sauce and palm sugar elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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