Stir – Fried Spicy Chicken with Green Peppercorns

Ingredients for 2 servings:

• 300 g chicken breast
• 180 ml coconut milk
• 2 tbsp curry paste, red
• 20 g peppercorns, fresh green
• 75 g beans (snake beans, approx. 2 pieces)
• 2 large chili peppers, red long Thai, pitted
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 5 kaffir lime leaves (Magrood)
• 1 stalk sweet Thai basil (Bai Horopha)
• 2 tbsp oil (peanut or soybean oil)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Gai Phad Pet

Cut the chicken breast into thin strips. Slice the snake beans into pieces and the chilies into thin rings. Remove the central stem from the kaffir lime leaves and chop them into large pieces. Pluck the leaves from the bai horopha stem. Heat the wok, add the oil, and stir-fry the red curry paste for 2 minutes. Add the chicken and fry, stirring constantly. Now add 3 tablespoons of the coconut milk to the wok and simmer. Add the snake beans, green pepper, half of the chilies, and 3 tablespoons of coconut milk. Mix well. Add the sugar, fish sauce, and another 3 tablespoons of coconut milk to the wok. Simmer briefly after each addition of coconut milk. Now add the magrood leaves to the wok along with another 3 tablespoons of coconut milk, mix everything together, and simmer for about 2 minutes. Just before removing the wok from the heat, add the basil leaves, mix in and garnish with the remaining chilies.