Pad Prik King with Chicken and Green Beans
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Ingredients
- 400 g chicken thigh fillets, sliced
- 2 tbsp thai red curry paste
- 200 g fine green beans, trimmed
- 4 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tsp palm sugar
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 216 kcal
- Protein
- 21.3 g
- Carbohydrate
- 4.4 g
- of which sugars
- 2.7 g
- Fat
- 11.9 g
- of which saturates
- 1.9 g
- Fibre
- 1.6 g
- Salt
- 2.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely shred the kaffir lime leaves.
- 2
Heat the vegetable oil in a wok over a high heat and fry the thai red curry paste for 1 minute until fragrant.
- 3
Add the chicken and stir-fry for 5 minutes until it changes colour on the outside.
- 4
Add the green beans and stir-fry for 4 minutes until tender and the chicken is cooked through with no pink remaining.
- 5
Season with the fish sauce and palm sugar.
- 6
Scatter with the shredded kaffir lime leaves and serve with jasmine rice.
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