I am posting another Thai recipe. I'm on a roll. I recently posted a Thai chicken basil recipe. It was delicious. This was a fantastic recipe too.
About a month ago, I was caught in the rain. I ducked into a nearby Chinese store for a cheap umbrella. I didn't have any cash on me, and the store had a ten dollar limit for credit cards.
The umbrella was about nine dollars, so I took a quick turn of the store looking for an inexpensive purchase.
I ended up buying prik king curry paste. That an unusually purchase for a Chinese grocery store, but what can I say? I bought it because at the time, I had never heard of prik king curry.
I found this chicken prik king recipe on a blog called Fav's Thai Kitchen and decided to give it a try. I added a little more chicken, some lime zest and juice, and less oil. I used brown sugar instead of white sugar too. I also added some cornstarch and water to thicken the sauce.
I have made many other delicious curry recipes. I have made Indian curries like matter panner, lamb rogan josh, palak paneer, and Indian chicken curry, or murgh kari.
I have made Thai curries too, like beef and vegetable green curry, Thai green beef curry, yellow chicken curry, shrimp red curry, and Thai pumpkin curry.
The ingredients for this curry as 1 1/2 pounds chicken thighs, 2 cups green beans, zest and juice of 1 lime, 4 garlic cloves, 4 tablespoons prik king curry paste, 1 tablespoon oil, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 1/2 teaspoons brown sugar, 1 1/2 tablespoons corn starch, and 2 tablespoons water.
I added the oil into a hot skillet. I added the garlic and cooked it until fragrant. This took less then a minutes.
I added the curry paste and sautéed the curry paste for a couple of minutes.
I added the cubed chicken thighs. I stir-fried the chicken until it was half way cooked. This took about five to seven minutes.
I then added the green beans. I had rinsed and cut the green beans into one inch pieces. I continued to stir-fry the curry.
I added the lime zest and juice.
I added the fish sauce, soy sauce, and brown sugar. I stirred and continued to cook.
I made a slurry with the cornstarch and water. I added this to the curry and continued to cook the curry.
I continued to cook the curry until the chicken was fully cooked and the green beans were tender. This took a few minutes.
I served this curry over white rice.
This was very flavorful and delicious.
It was packed full of exotic and alluring spices.
It had a little heat, some brininess, and a touch of acidity.
The chicken was tender and moist. The green beans were cooked but still a little crisp, exactly how I like green beans.
This was a very toothsome and satisfying meal.
Curries are so great because they are so quick to make to. They make a great weekday meal.
This was a scrumptious recipe. I hope you give it a try. I give it two thumbs up!