Time
Spice
Serves
35 Minutes
Hot
2
Calories
Carbs
Fiber
Fat
Protein
670
62g
12g
35g
60g
Ingredients
2 boneless skinless chicken breasts
1/2 lb green beans
1 inch lemongrass
5 garlic cloves
2 inch ginger
2 tbsp fish sauce 
2 tbsp sesame oil 
2 kaffir lime leaves
12 dried thai chilis
1/2 cup jasmine rice 
2 tbsp coconut sugar 
1 tsp coriander seeds 
1 tsp cumin seeds 
1/2 tsp peppercorns Equipment
stockpot
blender 
colander Preparation
Fill a large stockpot with water and place on high heat. This will be used to blanch the green beans.
Set a saucepan with a lid on high heat with 3/4 c of water and 1/4 teaspoon of salt. While waiting for the water to boil, place the rice in a bowl and fill it with water. Swish your hands in the rice until the water becomes cloudy, and then drain. Repeat two more times.
Once the water has reached a boil, add the rinsed rice. Stir the pot to ensure that the rice is submerged. Reduce the heat to low, and cover. Cook the rice for 16 minutes, and remove from heat. Keep the lid on the pot until ready to serve.
Make the curry paste by combining the lemongrass, kaffir lime leaves, peppercorns, ginger, garlic, thai chiles, coriander, cumin, coconut sugar, fish sauce and 1/4 c of water in a blender.
Puree until smooth.
Trim the stems off of the green beans.
Use kitchen shears to make this task even easier!
Cut the green beans in bite size pieces.
Cut the chicken into bite size pieces.
Add the green beans to the boiling water and blanch for 4 minutes. Transfer to a colander and drain.
Coat the bottom of a skillet with a sesame oil, and place on high heat. Once the oil is hot, add the chicken to the pan and sauté to brown the exterior.
Once the chicken has browned add the curry paste. Cook until the sauce reduces by half, approx. 3 minutes.
Add the green beans to the pan and coat in the curry.
Plate the pad prik gaeng with the jasmine rice. Sauce the plate generously.
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Comments
Shiva
This dish has excellent flavor. A note of caution: given the variation in size and potential potency of the chiles, I would be careful about using them all from the start. Perhaps finely chop separately and add to taste while reducing the curry paste.
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