Pad prik king (red curry chicken and long bean stir-fry)
Thai cuisine · Pailin's Kitchen · ♥ 5.5K likes · 326.6K views · 9 min video
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Ingredients
Method
Techniques
- long beans
- red curry paste
- chicken breast
Cut the chicken breast about a centimeter thick, not too thin.
- fish sauce
- vegetable oil
Marinate the chicken in fish sauce about 15 minutes, then mix in a little vegetable oil so the pieces spread out in the pan.
- kaffir lime leaves
- palm sugar
Tear the large kaffir lime leaves into chunks, removing the center rib; finely julienne the rest by rolling tightly, for garnish.
- salted duck egg
Cut the cooked salted duck egg through the shell and scoop it out; serve on the side.
Palm sugar and salted duck egg
Sear the chicken in batches without crowding, untouched about a minute, then toss briefly and remove semi-cooked.
- oil
Let the pan cool a little; add a generous amount of oil and the curry paste with the heat off, spread it, then turn to medium until it sizzles.
- chicken stock
Add the palm sugar to dissolve; when it clumps, deglaze with chicken stock and add the torn lime leaves.
- fish sauce
Season with fish sauce to taste; add a little more stock to keep the sauce slightly runny.
At about 80% done, add the long beans and cook just one minute so they stay crunchy; the dish should be quite dry.
- hot jasmine rice
Serve with hot jasmine rice, topped with the julienned lime leaves and the salted egg on the side.
Serving with rice and salted egg