Pad Prik King

By Pailin's Kitchen · 35 min

Ingredients

Instructions

1. Toss the chicken pieces with 2 tsp fish sauce and let them marinate for about 15 minutes while you prep the rest.
2. If using the salted duck egg, cut through the shell in half and scoop out the halves with a spoon. Either cut them into chunks to stir into the dish later, or cut them into wedges to serve on the side.
3. Heat a thin coat of oil in a wok or large skillet over high heat until very hot. Working in batches so the chicken is in a single layer, sear about half the chicken without stirring for about 1 minute until browned. Stir briefly to cook the other side's surface, then remove the chicken, leaving excess oil in the pan. The chicken should not be fully cooked yet. Repeat with the remaining chicken.
4. Let the pan cool slightly and turn off the heat. Add enough oil to have at least 1 tablespoon in the pan. Add the red curry paste and stir until loosened, then turn the heat to medium. Stir constantly for about 2 minutes until fragrant.
5. Stir in the palm sugar and 1-3 tsp fish sauce, then deglaze with 1/4 cup unsalted chicken stock or water. Keep stirring until the sugar is mostly dissolved, adding more stock or water if it sticks to the pan.
6. Add the 5 torn makrut lime leaves and let them infuse in the sauce for about 30 seconds, stirring constantly.
7. If the sauce is thick, add a little more stock or water until it pours easily. Return the chicken and toss to coat. Add the 1 1/2 cups long beans and cook until the chicken is fully cooked, the sauce no longer pools, and the curry paste coats the chicken and beans. If mixing in the duck egg, add the chunks now and stir gently.
8. Remove from the heat and transfer to a plate. Garnish with the 2 finely julienned makrut lime leaves. If the duck egg was not mixed in, arrange the wedges on the side. Serve with jasmine rice.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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