Adam Liaw’s chicken prik khing

Name: Adam Liaw’s chicken prik khing
Cook time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 3 tbsp vegetable oil; 1 tbsp red curry paste; 3 makrut lime leaves, very finely sliced; 250g green beans, tailed and cut into 5cm lengths; 2 cloves garlic, roughly chopped; 1 large red chilli, sliced; ½ tsp fish sauce (optional); 1 tsp sugar

Adam Liaw

June 16, 2023

easyTime:< 30 minsServes:2

Prik khing is a type of dry Thai curry in which the paste is made from dried chillies. Using a commercial red curry paste makes it an easy midweek stir-fry.

Ingredients

3 tbsp vegetable oil
1 tbsp red curry paste
3 makrut lime leaves, very finely sliced
250g green beans, tailed and cut into 5cm lengths
2 cloves garlic, roughly chopped
1 large red chilli, sliced
½ tsp fish sauce (optional)
1 tsp sugar

CHICKEN MARINADE

300g chicken thigh fillets
1 tsp soy sauce
a pinch of sugar
¼ tsp baking soda
1 tsp corn starch

Method

Step 1
Slice the chicken into 1cm-wide strips and combine with all the marinade ingredients. Set aside for 10 minutes.
Step 2
Heat a wok over high heat and add the vegetable oil. Add the chicken strips and spread over the base of the wok. Fry for 3 minutes without stirring until the chicken starts to brown, then stir or toss the strips in the wok for a minute or two until barely cooked through. Remove the chicken from the wok.
Step 3
Add a little more oil to the wok if needed, then add the curry paste and lime leaves and fry until the paste is fragrant. Add the beans, garlic and chilli and toss for about 3 minutes until the beans are softened. Return
the chicken to the wok and season with fish sauce (if needed) and sugar and add a few tablespoons of water to moisten. Toss until the chicken is coated in the dry curry sauce, then serve with rice.

Adam’s tip: Commercial red curry pastes can be excellent, but they’re usually made for wet curries and can be salty when used as a dry, fried ingredient. Taste your dish before adding any fish sauce to decide if it’s needed.

Continue this edition

The June 18 Edition

Adam Liaw’s prawn and coconut soup

Australia’s favourite Thai soups are tom yum goong, a sweet and sour prawn soup, and tom kha gai, an aromatic coconut chicken soup. This recipe takes a little from one and a little from the other.

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