Thai cuisine has a very unique taste, which likely contributes to its worldwide popularity. While many towns now boast at least one Thai restaurant if not more, home cooks who love trying new things in the comfort of their own kitchens can try making their own Thai food. The following recipe for “Chicken With Curry Paste and French Green Beans (Chicken Prik King)” from Katie Chin’s “Everyday Thai Cooking” is a classic Thai dish that works just as well with shrimp, beef or pork in place of chicken.
Chicken With Curry Paste and French Green Beans
(Chicken Prik King)
Serves 2 as main dish with rice
Serves 4 as part of a multi-course meal
10 ounces skinless, boneless chicken breast or chicken thighs, sliced
crosswise thinly into ½-inch wide strips
½ teaspoon all-purpose cornstarch
¼ teaspoon salt
Pinch of white pepper
2 tablespoons high-heat cooking oil, divided
1 tablespoon thick red curry paste
1 garlic clove, minced
1 tablespoon minced galangal or fresh ginger
1 cup fresh French green beans, cut into 2-inch pieces
1 cup water
2 teaspoons fish sauce (nam pla)
2 kaffir lime leaves, cut into thin strips (optional)
1 tablespoon palm or brown sugar
Thai or Italian basil leaves for garnish
1. Toss the chicken with the all-purpose cornstarch, salt and white pepper in small bowl. Cover and refrigerate for 10 minutes.
2. Heat half of the oil in a wok or skillet over moderately high heat. Add the chicken and stir-fry until it turns white. Remove the chicken from pan and set aside. Wash and thoroughly dry the wok and skillet.
3. Heat the remaining oil in the wok or skillet over medium heat. Add the curry paste and stir-fry, stirring to break it up, about 1 minute. Increase heat to medium-high. Add the garlic and ginger to the wok or skillet and stir-fry until fragrant, about 30 seconds. Add the green beans and water, and cook until green beans are tender, about 5 minutes, stirring to combine with the paste. Add the reserved chicken, fish sauce, kaffir lime leaves, if using, and palm sugar; stir-fry for 30 seconds. Garnish with basil leaves. Dish out and serve with hot jasmine rice. Serve immediately