Pad Prik Gaeng

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Slice the chicken breast into thin, bite-sized pieces against the grain.

   Kokkens note: Slicing against the grain helps to tenderize the chicken and ensures it cooks evenly.

2. 2

   Trim the ends of the green beans and cut them into 1-inch pieces.

3. 3

   Core and thinly slice the red bell pepper into strips.

4. 4

   Finely mince the shallots and garlic.

   Kokkens note: For a smoother paste, you can use a mortar and pestle to crush the shallots and garlic.

5. 5

   Finely chop or thinly slice the kaffir lime leaves, removing the tough central vein.

   Kokkens note: The central vein of kaffir lime leaves can be bitter; removing it ensures a purer citrus aroma.

6. 6

   Heat the vegetable oil in a large wok or a heavy-bottomed skillet over medium-high heat until it shimmers.

   Ca. 1 min.

   Kokkens note: Ensure the wok is hot before adding ingredients to achieve a proper stir-fry and prevent sticking.

7. 7

   Add the minced shallots and garlic to the hot oil and stir-fry for 1 minute until they become fragrant and lightly golden.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic, as it can turn bitter quickly.

8. 8

   Add the red curry paste to the wok and stir-fry for 2-3 minutes, pressing it against the sides of the wok to release its aromatic oils.

   Ca. 3 min.

   Kokkens note: Cooking the curry paste properly develops its flavor and deepens its color.

9. 9

   Add the sliced chicken breast to the wok and stir-fry for 3-5 minutes, until it is mostly cooked through and no longer pink.

   Ca. 5 min.

   Kokkens note: Avoid overcrowding the wok; cook the chicken in batches if necessary to ensure it browns rather than steams.

10. 10

    Stir in the prepared green beans and sliced red bell pepper. Cook for 3-4 minutes, stirring frequently, until the vegetables are tender-crisp.

    Ca. 4 min.

    Kokkens note: The vegetables should retain a slight bite for optimal texture and freshness.

11. 11

    Pour in the fish sauce and add the finely chopped palm sugar. Stir well to combine all ingredients and ensure the sugar fully dissolves into the sauce.

    Ca. 1 min.

    Kokkens note: If palm sugar is hard, microwave it for a few seconds or finely chop it to help it dissolve faster.

12. 12

    Add the sliced kaffir lime leaves to the mixture and stir them in to infuse their citrusy aroma.

    Ca. 1 min.

13. 13

    Remove the wok from the heat and stir in the fresh Thai basil leaves until they are just wilted.

    Ca. 1 min.

    Kokkens note: Adding basil at the very end preserves its vibrant color and delicate, fresh flavor.

14. 14

    Serve the Pad Prik Gaeng immediately with freshly steamed jasmine rice.