"This popular street food from Thailand is made like a stir fry using Thai red curry paste. If you use a good shop-bought curry paste (I recommend Mae Ploy) then it only takes about 15 minutes to make! I served this with a Som Tam salad and steamed rice."
Spicy Red Thai Stir Fry (Gai pad prik gaeng)
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Prep time 10mins
Cook time 15mins
Serves or Makes: 5
Recipe Card
ingredients
- 1 1/3 pound Chicken breast, cubed 1 inch
- 4 strands Chinese long beans, cut into 2 inch pieces
- 8 kaffir lime leaves, broken up
- 3 tablespoons Thai Red Curry paste, homemade or store bought
- 2 teaspoons fish sauce
- 1 teaspoon Sugar
- 2 tablespoons Oil
Method
Step 1
Heat up your wok to a medium flame and add in the cold oil, swirl to coat the wok. Stir in the curry paste and gently cook until fragrant, 2-3 minutes.
Step 2
Add the chicken and kaffir lime leaves and turn up the heat. Ensure to constantly stir so the paste does not burn. Cook for 5 - 6 minutes until almost cooked through.
Step 3
Stir in fish sauce, sugar and beans. Continue stir-frying for a minute until the beans are a vibrant green and cooked through. Taste and adjust the seasoning and serve with steamed rice.