Pad Prik King (Red Curry Chicken and Green Beans)
, About 15 min of cooking, 4 servings
A fast Thai stir fry of velveted chicken and crisp green beans in a fragrant red curry paste sauce.
| 30 ml water (for the marinade) | Marinate chicken | Add chicken, stir 4 min until not pink | Add beans, oyster sauce & water, 3 min | Add sugar & lime leaves, 1 min | Serve over rice |
| 1 tsp cornstarch | |||||
| 1/4 tsp fine sea salt | |||||
| 455 g boneless, skinless chicken thighs, cut into 1/2-by-2-inch / 1-by-5 cm strips | |||||
| 60 ml canola or vegetable oil | Fry garlic 30 sec, mash in paste 3 min | ||||
| 4 tsp minced garlic | |||||
| 3 to 4 tbsp red curry paste | |||||
| 225 g long beans or green beans, cut into 1-inch / 2.5 cm segments (about 2 cups) | |||||
| 2 tsp oyster sauce (preferably Thai) | |||||
| 60 ml water (for the beans) | |||||
| 1 1/2 tsp sugar | |||||
| 12 makrut lime leaves, thinly sliced crosswise | |||||
| Cooked jasmine rice, for serving |
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