Prik Khing Goong
This can be just a side dish with just green beans but I like it as a meal.
The dish has the balance flavors of spicy, saltiness and sweetness,
and the unique scent and taste from the kaffir lime leaves.
This dish has many different names and spellings.
Gai Pad = Chicken Stir fry.
Goong = Shrimp.
Prik in Thai means chili, but how about Khing? Khing is ginger.
The curry paste does not contain ginger, not sure why?
You can add some if you like.
I have also seen this dish served with a poached egg. :)
Raw Shrimp (Goong). rubbed with a little curry paste. I left the tails on.
Optional 8 oz. cooked Chicken, cut into bite size pieces.
I used both.
8 oz. green beans, cut into 1 1/2 inches long (steamed) put to the side.
2 tbsp. Thai Prik Khing chili paste (Maesri brand).
2 tbsp. cooking oil
Sauce. mix all and put to the side.
1 tbsp. fish sauce
1 tbsp. soy sauce
2 tbsp. palm sugar
1 tbsp. oyster sauce
1/4 cup water or broth
5-6 whole lime leaf
Garnishes
2 tbsp. thinly julienned kaffir lime leaves
1/4 Toasted peanuts.
You can crush some of the peanuts for the garnish.
Cayenne peppers as needed.
Steamed white/brown rice to be served with.
- Steamed green beans.
- Heat the cooking oil in the sauté pan over medium heat. After the oil
gets hot, add Prik Khing chili paste and stir-fry until
it’s fragrant and the oil turns a little red. - Add chicken if using and whole lime leaf and stir fry for couple minutes.
- Add sauce, peanuts, peppers and green beans and if using shrimp the last few minutes.
If it gets to dry add a little water or broth.
Serve with rice and garnish with shredded lime leaf, cayenne and peanuts.
