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Gai Pad Prik Gaeng | Spicy Wok Chicken in 15 Min
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15 min
Quick
Gurkerl Küche
Saftige Hendlbruststreifen und knackige Fisolen, scharf im Wok mit roter Thai-Currypaste, Knoblauch und feiner Fischsauce pfannengerührt. Serviert mit duftendem Jasminreis und frischer Limette – ein authentischer thailändischer Streetfood-Hit in nur 15 Minuten!
Ingredients
Preparation method
Preparation
Rinse the jasmine rice in a sieve under cold water until the water runs clear. Then cook in lightly salted water according to the package instructions for approx. 12 minutes until done and keep warm.
Pat the chicken breast dry and cut into thin strips. Wash the green beans, trim the ends, and cut the beans diagonally into pieces approx. 3 cm long.
Peel and finely chop the garlic. Wash the chilli pepper and cut into thin rings. Wash the lime in hot water and cut into wedges.
Chef's tip
Wok heat: An authentic Thai stir-fry turns out best over maximum heat. Keep the ingredients moving briskly so that the green beans stay wonderfully crisp and the meat remains juicy.
Spice level: If you prefer it milder, start with just 1 tablespoon of red curry paste and remove the seeds from the fresh chilli pepper before slicing.
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