Da Hughes Ohana: Pad Prik Khing

Back when Jamie and I lived in Abilene, I worked at this little hole in the wall Thai restaurant that my good friend Ann owned, called Ann Thai Kitchen. (yup, not Ann’s, just Ann). She was a sweet girl from Thailand that cooked up the best food ever! I waited tables, cashiered, cooked, and basically did pretty much whatever needed to be done. It sucked in a way, but was also awesome because after work I got to eat the kind of homestyle Thai food that you don’t see normally on menus. Stuff like Sour curry, Pa lo, a tuna curry and noodle dish, and garlic pork. OMG I miss that food and I dream about it sometimes! Luckily Ann taught me how to cook some of the dishes. Yesterday I was in the mood for Thai food. Decided to make Pad Prik Khing, a dry curry stir fry that Ann taught me. I don’t normally do measurements, I just go with my tastebuds, but it’s super easy to make.

The ingredients. Green Beans, chicken, fish sauce, red curry paste, kaffir lime leaves. I forgot to add in the sugar.

Stir fry about a tablespoon or more of curry paste in oil. Depends on how spicy you like it.

Add chicken and cook till done.

Add pre-blanched green beans, stir fry a little, then add about a tablespoon of sugar and fish sauce. I didn’t measure, I just put some in that yellow spoon there. Taste it and then balance out the spicy/sweet/salty ratio to your liking. Also add a little water or chicken broth, just to make it a little saucy.