Prik King Gai
New Prik King ChickenPrik king is one of thefew stir-fries that uses a curry base. It’s a perfect Thai-flavored dish, beinghot, sour, salty and sweet and balanced with vegetables and protein. This isthe chicken version, but it’s also common with pork belly. Traditionally it’smade with yard-long beans, but I would argue this version with green beans isubiquitous and more of the gold standard in America. Try it with yard-longbeans but if you’re not used to them, be prepared for the flavor and texture tobe very different, as yard-long beans have a very green, grassy taste.
Ingrediënten
- 6 cups 600 g green beans, trimmed and cut into 2-inch (5-cm) pieces
- 2 –3 tbsp 30–45 ml canola or other high-temperature cooking oil
- 4 cloves garlic minced
- 2 tbsp 30 g prik king curry paste
- 1 –2 kaffir lime leaves cut into a fine chiffonade
- 8 oz 226 g chicken breasts or thighs, cut into thin 2-inch (5-cm) strips
- 3 tbsp 45 ml fish sauce
- 2 –3 tbsp 30–45 g white sugar
- 1 tsp white pepper
- ½ red bell pepper cut into batonnet (similar to a French fry, about ¼ inch thick x 4 inches [0.6 x 10 cm] long)
Instructies
- Place the trimmed and cut green beans in a large glass bowl.
- Add 2 tablespoons (30 ml) of water, and seal tightly with plastic wrap.
- Microwave on high for 90 seconds to steam them.
- Remove from the microwave and set aside.
- Heat a medium-sized skillet over high heat for about 1 minute.
- Swirl in the oil.
- When you see wisps of white smoke, sauté the garlic for about 20 seconds, just until it starts to become light brown.
- Stir in the curry paste and lime leaves and stir-fry for about 30 seconds, until the leaves begin to become translucent.
- Stir in the chicken and sauté for 1 to 2 minutes, until it is cooked to about medium (but not cooked through yet).
- Fold in the green beans and cook for another minute, until the chicken is medium-well.
- Add the fish sauce, sugar and pepper.
- Fold until thoroughly incorporated.
- Continue cooking until the chicken is cooked through and the beans are coated with the curry sauce.
- Add the red bell pepper and cook for about 30 seconds.
- Serve hot.
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