Gai pad prik gaeng
With barely any liquid in the wok, curry paste grips every bit of chicken, as it does on Thai street stalls. Spoon it onto rice when time is short.
- Prep
- 10 minutes
- Cook
- 5 minutes
- Makes
- 1 portion
- Difficulty
- Easy
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 528kcal
- Protein
- 39g
- Carbs
- 63g
- Fat
- 13g
Where the calories come from
- Protein 30%
- Carbs 48%
- Fat 22%
- Fibre
- 2.4 g
- Sugar
- 3.6 g
- Salt
- 1.25 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£2.80a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- ½ tbsp vegetable oil
- 1 ½ tbsp red curry paste
- 150g chicken breast, sliced into bite-sized pieces
- 20g green beans, cut into 1 inch pieces
- 2 kaffir lime leaves, torn
- ½ tsp fish sauce
- ¼ tsp sugar
- 75g jasmine rice, to serve
Method
Cook the jasmine rice to its packet timings, then keep it warm.
While it cooks, prepare everything else, because the stir fry moves fast once it starts. Cut the green beans into 2cm lengths and slice the chicken into small, bite-sized pieces.
Put a wok on the hob over a low heat, pour in the oil and add the red curry paste without waiting. Stir it for 20-30 seconds, until it smells fragrant.
Raise the heat to high and add the chicken. Stir without a pause so the paste coats every piece.
Sprinkle in the sugar and fish sauce to season, with 2 tbsp water too if the wok looks dry.
Give the chicken about 2 more minutes on high, tossing all the time, until it is cooked through.
Add the green beans, with the lime leaves torn over them. Toss for 30 seconds so the beans stay crisp, and spoon over the rice.
Adapted from Eating Thai Food
