Home Cook-Stir fried chicken with thai red curry paste Recipe (gai pad prik gaeng)

Tonight, my recipe is all about Thai food, hence the tom yum soup and now this. This is one of my favourite Thai dishes. It goes well with steamed rice and you can fried some eggs too, if you want.

This recipe is taken courtesy from www.eatingthaifood.com 

Ingredients

• 350gm of boneless chicken breasts*
• 3-5 long strands of Chinese long beans
• 3-5 kaffir lime leaves
• 4 tablespoons Thai red curry paste*
• 1 teaspoon fish sauce
• 1/2 teaspoon sugar
• 1 tablespoon oil for frying

* Note:

• It is up to you if you prefer your boneless chicken breasts with or without its skin. I usually get mine without.
• Depending on your level of spiciness, you can put in 3 tablespoon first of ready made Thai red curry paste. Alternatively, you can make the paste yourself another time too.

Instructions

1. Sliced your chicken breasts into small pieces.
2. Cut the long beans into 1 inch pieces.
3. When both have been prep ready, pour in 1 tablespoon of oil into the frying pan or wok.
4. Let it heat a little before you pour in the paste.
5. Fry it until it's fragrant for around 30 seconds on medium heat.
6. Once you can smell the paste, add in your chicken and stir fry it until it is cook.
7. Add the fish sauce and sugar and stir it well. If you feel you need to add either one for more flavouring, you can do so.
8. After that, pour in the cut long beans and fry it for about 30 seconds before you add in the kaffir leaves and stir it well.
9. Fry it for another 15 seconds and then turn it off.
10. The food is now ready to be serve.