|Phad Prik King|
|Serving Size: 6|
|2 T. cooking oil
2 t. red curry paste
2 t. roasted red chili paste
1 t. fish sauce
3 c. green beans, cut into 1 inch-lengths (or seasonal vegetable e.g. eggplant)
2 jalapeño peppers or any fresh pepper, sliced
1 T. ginger, thinly sliced
¼ c. chicken broth or coconut milk or as needed
1 t. sugar
½ c. Thai basil, lemon basil or any type of basil
|In a frying pan, heat cooking oil on medium-high heat. Stir-fry red curry paste and roasted red chili paste until fragrant. Stir in fish sauce, green beans or other vegetables, peppers and ginger; cook for one more minute. Add chicken broth or coconut milk, sugar and basil; cook until it comes to a boil.
Serve over steamed jasmine rice.
This is the way Thais use curry in stir-frying – a perfect way to fix a quick vegetable main dish. If this dish is too hot, add a few tablespoons of coconut milk to bring the heat down. Any type of meat will go well with this recipe.
|From: Pranee Khruasanit Halvorsen, PCC Cooks|
Farmers have suggested these recipes as great methods for preparing Puget Sound Fresh ingredients. Please follow safe food-handling practices and check for possible food allergies before preparing and serving any of these recipes.