Recipes - Thai

Gai Pad Prik Khing (Thai Spicy Stir-Fried Chicken with Beans)
Thai-Spicy-Stir-Fry-Chicken-with-Beans-(Gai-Pad-Prik-Khing-EDIT)


This fiercely flavourful Thai Spicy Stir-Fried Chicken with Beans is a whole meal by itself. The aroma of basil and the fiery red curry paste makes it extra special.
Cooking Time: < 15mins
Serves:2
Total time: < 15mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai









Ingredients:

200g chicken breast fillets
200g string beans or green beans (cut 2-3cm length)
4-5 tbsp Valcom Red Curry Paste
2 tbsp oil
½ cup water or chicken stock
2 tbsp fish sauce
1 tbsp sugar
4 tbsp Valcom Kaffir Lime Leaves




Steps:
  1. Poach the chicken fillets for about 2 mins. Remove from heat and leave to cool before slicing into ½cm thick. Set Aside.
  2. Put the beans into boiling water for 2 mins and dunk them into cold water until they’re cold to touch. Drain and set aside.
  3. Stir-fry red curry paste in heated oil over low heat for 2 mins or until fragrant.
  4. Add the chicken and stir through over high heat. Add water, fish sauce and sugar. Mix well and stir fry for a few minutes until the chicken is cooked.
  5. Add the beans and cook for 1 min. Add kaffir lime leaves just before removing from heat. Serve with Jasmine rice.

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Gai Pad Prik Khing (Thai Spicy Stir-Fried Chicken with Beans)

Gai Pad Prik Khing (Thai Spicy Stir-Fried Chicken with Beans)

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This fiercely flavourful Thai Spicy Stir-Fried Chicken with Beans is a whole meal by itself. The aroma of basil and the fiery red curry paste makes it extra special.

Cooking Time: < 15mins
Serves: 2
Total time: < 15mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai
Ingredients

200g chicken breast fillets
200g string beans or green beans (cut 2-3cm length)
4-5 tbsp Valcom Red Curry Paste
2 tbsp oil
½ cup water or chicken stock
2 tbsp fish sauce
1 tbsp sugar
4 tbsp Valcom Kaffir Lime Leaves

Instructions
  1. Poach the chicken fillets for about 2 mins. Remove from heat and leave to cool before slicing into ½cm thick. Set Aside.
  2. Put the beans into boiling water for 2 mins and dunk them into cold water until they’re cold to touch. Drain and set aside.
  3. Stir-fry red curry paste in heated oil over low heat for 2 mins or until fragrant.
  4. Add the chicken and stir through over high heat. Add water, fish sauce and sugar. Mix well and stir fry for a few minutes until the chicken is cooked.
  5. Add the beans and cook for 1 min. Add kaffir lime leaves just before removing from heat. Serve with Jasmine rice.

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