Thai Red Curry (Pad Prik King)
Posted by Caveman Cooking on November 11, 2009
A Caveman’s take on a classic Thai dish. Besides, I had to give you something to put the Thai Table Sauce (Nam Pla Prik) on!
4 Chicken Thighs or 2 Large Breasts
1/4 lbs. Fresh Green Beans
1 Small Crown of Broccoli
1/4 Sweet Onion
4 Tbsp. Cooking Oil
3 Tbsp. Thai Red Curry Paste
1 Tbsp. Sugar
Skin, then bone chicken and cut into bite sized pieces (approximately 1 square inch).
Chop all veggies into bite sized pieces.
In a Wok or Stir Fry pan, heat oil over a medium high flame. Add curry paste and stir fry for about 3 minutes.
Add sugar and stir in well. Then, add chicken and cook until almost done, stirring often.
Add broccoli and green beans and stir fry for 1-2 minutes. Don’t over cook the veggies, or they get too soft and lose much of their nutritional value.
Add onions and stir fry an additional minute.
Remove from flame, and serve with steamed rice and Thai Table Sauce (Nam Pla Prik).
HINT #1: If this condiment is too spicy for you, just use some plain Fish Sauce to add some additional flavor.
NOTE: Traditionally, this dish is made only with green beans and meat, but I like throwing in the broccoli and onions for added flavor and complexity. This dish can also be made with beef, pork, lamb, shrimp or tofu! While you can make your own curry paste, there are several authentic canned Thai pastes available that are great. Trader Joe’s has a decent one (in a small bottle), too.
HINT #2: If making this recipe with tofu, be sure to lightly brown it in the Wok with a little oil before adding it to the curry paste, oil and sugar.
Prep Time = 15 minutes
Cook Time = 15 minutes
©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.