Gai Pad Khing

Submitted by Dienia B.

"My sister Chris and I ate at a Thai place in Kansas city and they had this green bean dish that was out of this world. After looking EVERYWHERE for the recipe, this is the closest I could come to it. i"

 

• Ready In: 40mins
• Ingredients: 6
• Serves: 3

ingredients

• 1 cup chicken breast
• 3 cups green beans, i used frozen
• 3 tablespoons curry paste, start out with 1
• 3 tablespoons oil
• 4 tablespoons fish sauce
• 1 tablespoon sugar

directions

1. Cut chicken breast into bite sized pieces.
2. Cut fresh green beans into bite sized pieces.
3. Stir fry curry paste in oil.
4. Add chicken and beans.
5. Add fish sauce and sugar.
6. Cook until chicken is done and beans are crisp.

Reviews

[Mia in Germany]

What a lovely, easy too make Thai recipe! I took Renegade Chef's and grunig's remarks and looked up Prik Khing curry paste to make it myself because I only had green, red and yellow curry paste and my Asian food supplier didn't have this one. So the paste I put together consisted of dried red chilli, shrimp paste, onion, garlic, galanga, lemongrass and kaffir lime leaves, using the approximate ratios I use for making other curry pastes. It really turned out wonderful, will definitely make it again. Thanks for posting this!<br/>Made for Happy Hearts of the Diabetes Forum.

 

[Grunig]

Just make sure you use the right color curry paste. The paste this recipe calls for looks like it would be Prik Khing curry paste, which is a brown paste. DH's favorite Thai dish is Moo pud prik khing which is is identical to this recipe, except with pork. Making it for him this weekend in fact. :)

 

[Renegade Chef]

I think the recipe you may be looking for is Pad Prik King (or Pad Prik Khing), which is a fantastic chicken and green bean dry curry dish. Do a Google search and you should find a couple of recipes for it. It's my favorite.

 

[duonyte]

This is a terrific dish that takes just a few minutes to put together, but delivers on flavor. I happened to have the Prik Khing curry paste that was noted by reviewers as being the right type of paste, although I did see many recipes that call for red curry paste. Mine wasn't brown, however, but rather a deep red. What it really is, is spicy. Also, I thought I pulled out chicken from the freezer, but what I thawed was pork. It worked out really well, I thought. Served over rice, with a cold beer to help tame the spice.