I'm so thrilled that I can share one of my favorite Thai flavors with you in this post today. I hope you can find the ingredients you will need (I completely feel for those who have a hard time finding authentic asian groceries) because it's worth it. I'm listing the ingredients first but I have reference pictures posted so you know what you can look out for at the grocery store.
Here's what you will need:
Adapted recipe from Thai Eyes.
2 Chicken breasts cut into pieces, equal size preferred
A hearty bunch of Yard long Beans, 1-inch cuts, blanched
3 Tablespoons of Vegetable Oil
4-5 Kaffir Lime Leaves, torn in the middle to release flavor
2 Tablespoons of Prik King Paste
1-2 Teaspoons of Coconut/Palm Sugar
1 Teaspoon of Chicken Flavor Bouillon Mix (No MSG)
1-2 Tablespoons of Fish Sauce
Salt & Pepper to taste
- Heat pot with boiling water. Add yard long beans and blanche for about 1 minute. Drain and set aside to cool.
- Heat 2 tablespoons of oil in wok/pan. Stir fry chicken and lime leaves. Cook chicken until done.
- Gather chicken and lime leaves to side of wok. Add 1 tablespoon of oil on empty side of wok. Add Prik King paste, coconut sugar, bouillon mix and fish sauce. Mix pastes and sauces until well blended.
- Add cooled yard long beans to wok and stir all ingredients until well coated. Add a couple tablespoons of water if it's looking dry. Salt & Pepper to taste.
- Don't overcook your beans, keep an eye on them. And remember, flavor your food the way you like it best! No rules, only enjoyment.
- Serve with Jasmine rice or long grain brown rice.
Our favorite condiment to go with most of our Thai food is a side of minced Thai green chilies drowning a small serving container filled with Fish Sauce and squeeze of lime. Hmmm Hmmm Hmmm.
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| Can be called Kaffir or Lime Leaves. Very distinct flavor. |
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| The brands can be different but works just the same. |
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| Also called Palm Sugar. |
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| Great for flavoring foods and with no MSG. |
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