Thai cuisine · Meat & Kebab

Gai Pad Prik Gaeng

Chicken strips stir-fried with red curry paste and long beans, dry-fried without coconut milk.

Ingredients · for 4 servings

• 600 g boneless chicken thigh
• 3 tbsp red curry paste
• 300 g long beans (or green beans as substitute)
• 5 kaffir lime leaves
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 3 Thai chilies
• 3 tbsp vegetable oil
• 100 ml water
• 300 g jasmine rice

Instructions

1. Trim the long beans and cut into 4 cm pieces, cut the chicken into thin strips and slice the lime leaves into fine strips.
2. Heat the vegetable oil in a wok until very hot and fry the red curry paste 2 min. while stirring constantly until it turns dark and glossy and smells fiery.
3. Add the chicken strips and fry 4 min. over the highest heat until coated all over with the paste and lightly browned on the outside.
4. Add the beans and water and fry uncovered 5–6 min. until the liquid has almost evaporated and the beans still have plenty of bite.
5. Season with fish sauce and palm sugar, stir in the slit chilies and lime leaf strips and fry for a further 1 min.
6. Serve immediately hot over jasmine rice while the beans are still crisp and green.