Sawaddee ka welcome to hot Thai Kitchen today I am making a new and improved video for a dish
that I always turn to if I want something with strong bold flavors but I need it quick for like
a weeknight dinner so I am making Pad Prik King now Pad means to stir fry prik is chilies and
king is ginger however there's no ginger in this recipe and I don't actually know why it's called
Pad Prik King but the legend has it that this level of spiciness of this dish is supposed to
be about the same as ginger so it's not supposed to be super super spicy but trust me it is so
good let's get started this dish is so simple it only has three main ingredients and that is long
beans red curry paste and any kind of protein and today I'm using chicken red curry paste you
can use store-bought what I'm using is one that I homemade and I like to make my own for this recipe
so I can make it a little less spicy so I can put more in it so I get more flavors and chicken about
a centimeter thick when you're doing breasts you don't want to cut it so thin because you overcook
them so fast you can also do that I'm I made this dish I use size but you know give it a break I use
size all the time so I'm going to give the chicken a little bit of an extra flavor by marinating it
in fish sauce and the seasoning for this dish is also very simple fish sauce is the only thing you
need and I do this just before I start prepping everything it doesn't need to marinate overnight
just you know 15 minutes or whatever just a little bit of vegetable oil in here and that's just my
trick so that when I go and put the chicken in the pan they spread out easily because otherwise
chicken you know when you put a bunch of meat in there and it all clumps up together and you're
spending five minutes trying to spread them all out yeah putting a little bit of oil in at this
point will really help at that stage and now the herbs I only have one herb for this dish and that
is kaffir lime leaves such an iconic flavor so I've got two types the big leaves I'm just going
to tear into chunks just like that I'm going to remove the center rib and you're not going to eat
this this is just going to infuse and flavor the sauce you can't really chew on this it's like bay
leaves it's not comfy to eat and the other side of lime leaves I finally finally Julianne and I did
that just by rolling the leaves up really tight and really cut them as fine as you can and this
I'm going to use for garnish on top at the end and then other than that I have got some palm sugar so
a little bit more sugar than normal because this dish is sort of a balance between sweet and salty
so it is sweeter than your regular stir-fry and the next ingredient is something that I didn't use
my last video but I think I don't know why because it is so good it makes it so much better this is
salted duck egg and you can get this at Chinese grocery stores in the refrigerated section I get
mine already cooked so you can look on the package and make sure it says cooked because otherwise you
crack it and it's just going to go all over the place but if it's not cooked you just boil it like
you would regular hard-boiled egg hey no big deal and you don't want to be sitting and peeling this
because the shells are really brittle after it's been salted so you just want to cut right through
it right through said I oh this one has the yolk right in the center I like it when that happened
and scoop it out and I love using these Asian stainless steel spoon I actually brought these
all the way from Thailand and today now you could chop this up and toss it into your stir-fry but
I actually like to serve it on the side so that you know people can see it and they can take it
and add it to their stir-fry as they like okay so I'm going to start by searing my chicken and you
know me you know I like to do that in this case not because I don't want to overcook my chicken
because really it's so fast but because I want to get a good sear on the chicken browning is flavor
so it's an optional step you don't have to do it but if you do do it it just adds a little extra
flavor so I'm doing this in batches because my pan is not wide enough to do all of it if I crowd
the pan I'm not going to get a good sear either and then don't touch it it for like a minute or
so because if you keep moving around and stirring it you're not going to get that browning because
it needs that contact time get really hot and brown and it will spatter so these mesh things
are really useful okay so now I'm going to check yep I've got nice earrings just going to give it
a quick toss and I don't need to really sear the other side I just need to sort of get the
other side spin my cooks remove my chicken from the pan okay I'm going to let my pan cool down
a little bit because right now it's really really hot and the next thing we're going to do is saute
the curry paste and curry paste it's made of fresh herbs it could burn really quickly okay
but my pan is cooled down a little bit I'm going to add some oil and you want to be a little bit
generous with oil because you're trying to saute curry paste and you add a tiny a little bit your
curry paste will be clumpy I'm going to add the curry paste my pan is still not on and I'm
using quite a lot I made this curry paste myself and I made it less spicy so I know I can really
get all that flavor in there without it being too spicy just spread it out a little bit there we go
so now it's a little bit it's not clumpy anymore I'm going to turn my heat on just medium and I'm
going to get that cooking and once it starts to sizzle I'm going to go in with my sugar because
my sugar is hard and I've got some clumps in there so I want to make sure that it really has time to
dissolve and now it's starting to clump because they're the curry paste is dried up a little bit
I've got some chicken stock right here I'm going to deglaze and this will help the sugar dissolve
and if you're using stock and not water you're also adding flavor my kaffir lime leaves the ones
that I've torn up and that's going to infuse into the sauce and if your sauce is dried up and your
sugar is still clumpy you can just add a little more stock mmm oh this should make your house
smell really good I'm going to add my fish sauce the only seasoning in here now how much fish sauce
you need completely depends on the saltiness of your curry paste so make sure if it's the first
time add just a little bit maybe just one teaspoon and then taste and adjust at the end oh it's
darkening now that's all that sugar dissolving add a little bit of stock I'm going to go in with
my chicken and you want the sauce to be a little bit runny because it's really thick you'll have a
hard time getting it to coat the chicken in goes the chicken and now you want to get the chicken
completely cooked at this point and this recipe will spatter a lot so you know it's just something
you have to live with all right long beans going in my chicken is about 80% done I don't want to
cook my long beans very long at all just 1 minute so that they're still crunchy all right I'm going
to turn that off whoo lots of spattering so I really should have worn an apron but there's a
reason why I wore dark colored shirt today because I knew this was going to happen okay you want this
to be quite dry so this is not a dish with lots of sauce pooling you want all that curry paste really
cling on to the chicken and the beans now we're gonna have this with some rice finely julienned
kaffir lime leaves that we served saved earlier I'm going to put my salted egg right here as a
garnish well it's not a garnish it's something you should definitely eat alongside your Patrick King
you want some hot jasmine rice with this because this is gonna have a really strong flavor you
don't want to eat that on its own some salted egg and since it's just me I'll take a whole half the
salted egg is some potent stuff so you don't want to you know a big bite of it just a little bit
it's such a great mix of textures and flavors the beans are crunchy the chicken is tender
and the egg is creamy and then there's that salty sweet balance from the slightly sweet
stir-fry and that's salty punch from the egg up so good and that was so easy it was
literally like six ingredients or something like that so I hope you give this a try I
promise you you will return to it again and again because it's so good it's so easy so
the recipe is as always on Hawkeye chicken calm when you make it send me a photo on
Facebook Twitter and Instagram I love seeing your photos make sure you subscribe to the
show so you never miss an episode and I will see you next time for your next delicious tiny