Pad Prik King Chicken
What does prik mean in Thai?
Prik is the transliteration of the Thai word ‘เธเธฃิเธ' which means chili. If you simply used the word on its own you will likely get the super hot bird's eye chili which is what Thai's call Thai chili.
Prik king paste or phrik khing paste is a very spicy paste that is used to make pad prik king curry. Pad prik recipes use this paste to make the dry southern-style Thai curry which is dry and cooked without coconut milk.
INGREDIENTS
- Chicken Thighs *300 grams
- Long Green Beans *100 grams
- Phrik Khing Curry Paste *3 tbsp
- Ginger Roots *1 thumb
- Kaffir Lime Leaves *5 leaves
- Fish Sauce *2 tbsp
- Brown Sugar or Palm Sugar *1 tbsp
- Seasoning Sauce *1.5 tbsp
- Olive Oil *1 tbsp
- Spur Chilli's *1 sliced for garnish
- Birds Eye Chilli's *To Taste
PREPARATION
- Wash the long green beans and cut into 1 inch lengths. Tear the kaffir leaves half removing the thicker stem and centre vein. Slice up the finger ginger roots lengthwise, and wash the pepper corns (if using) and set aside.
- Thinly slice / cube chicken and marinate with 1 tablespoon of seasoning sauce, set aside.
INSTRUCTIONS
- Heat the olive oil in a frying pan until quite hot.
- Stir fry the chicken until nearly done and then add the Prik King (Red Curry) paste and continue to stir fry until fragrant. At this point I like to ramp up the spice by crushing a few Thai chilli's in with the Prik King paste to add extra heat, this is optional and to your pallet.
- Add sliced finger ginger roots, long green beans, kaffir leaves and mix,
- Add seasoning sauce, fish sauce (if using), brown sugar or palm sugar, and stir to mix.
- When chicken is cooked through scoop up onto a serving plate.
- Garnished with chili spur for colour and serve with jasmine rice.
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