Okay, so I know lime leaves aren’t easy for everyone to find but do yourself a favour and bookmark this recipe now so that when you do find some you have a good reason to buy them, k? I fell in love with this fragrant Thai dish Pad Prig Khing or Gai Pad Prik King recently and because it was so simple decided it was mandatory to try and replicate at home.
With only a few key ingredients: red curry paste, lime leaves, sugar and fish sauce used to season the dish and only two to prep you can have this on the table in less than 20 minutes, round-up to 25 so you have time to make rice and set the table.
Tip: Lime leaves freeze really well, so buy lots and throw some in your freezer for the next time you need them.
Thai Chicken with StirFried Green Beans and Lime Leaves (Gai Pad Prik King)(serves 2-3)
1. Prepare all your ingredients and get them assembled by your wok. If you are going to serve with rice, which I highly recommend, cook this first as the stir fry takes less than 10 minutes.
2. Heat your wok (or large frying pan) to high heat and add the tablespoon of oil. Swirl to coat the wok. Add the chicken and stir fry for 90 seconds or so, you want to see a bit of colour on all sides to seal in the juices but not cooked through. Remove to a bowl.
3. Add the curry paste, brown sugar and a few tablespoons of water. Stir until it bubbles. Add the green beans and stir fry for 3 minutes. Add the chicken back to the pan along with the fish sauce and the lime leaves. Continue until the chicken is cooked and the beans are tender. If you find it to be getting a bit dry, feel free to add a touch more water.
4. Season to taste with more fish sauce if desired. Serve hot with rice