Pad Prik King
2 Cups string beans; topped, tailed and snapped in half
2 Tablespoons peanut or canola oil
1 1/4 Pounds chicken breat, cut into thin slices
3 Tablespoons Prik king curry paste
2 Tablespoons water (or more as necessary)
1 Tablespoon fish sauce (or more to taste)
1 Teaspoon palm sugar (or more to taste)
4 kaffir lime leaves
1 lime, squeezed
3 Tablespoons peanuts, crushed coarsely
Thai chili-ginger dish with string beans. Most commonly served with pork but this recipe uses chicken. Shrimp is another option.
Substitutions: Add fresh cilantro as a garnish if kaffir lime leaves are not available. Use raw sugar if palm sugar is not available, but use only half the original amount.
Blanch string beans in the wok or a pot and set aside.
Heat wok until it smokes. Add oil and wait for it to shimmer from the heat. Add chicken and sear the outside. Set aside and dry the wok.
Heat wok and add 2/3 of the curry paste. Stir fry for about 3 minutes until it becomes fragrant. Add water, fish sauce, palm sugar and kaffir lime leaves.
Add chicken to wok and stir fry for about 2 minutes. Add string beans and stir fry until ready.
Garnish with lime juice and peanuts. Serve with rice.
Citation: Adapted from http://www.tigersandstrawberries.com/2006/01/25/mu-pad-prik-king-a-thai-dry-curry/