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Pad Prik Gaeng with snake beans and kaffir lime leaves

Recipe photo of chicken with snake beans and kaffir lime leaves. Bowl of rice next to it, photographed on a light grey background.

Chicken with snake beans and kaffir lime leaves

Thailand

Ingredients

  • 300 g Chicken meat
  • 5 Stem Snake beans
  • 2 EL Red Thai curry paste
  • 2 Kaffir lime leaves
  • 2 TL Garlic chopped
  • 2 EL Fish sauce
  • 2 TL Palm sugar
  • 1 EL Oil

Instructions

  • To prepare, cut the chicken and wash the runner beans, then cut them into pieces about 5 centimetres in size.
  • Remove the stalk from the kaffir lime leaves and cut the leaves into fine strips.
  • Heat the oil in a pan and fry the chicken over a high heat. Then add the pieces of snake beans to the chicken and fry them too.
  • Next, add a little more oil and then add the curry paste, stir well until everything is well distributed and fry a little more.
  • Finally, add the kaffir lime leaf strips and garlic to the pan to prevent them from burning and season the curry as required. Fry for a further 1-2 minutes and serve with rice.
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