Pad Prik King (Red Curry Chicken and Green Beans)
There are very few ingredients that can electrify a dish the way a spoonful of curry paste can. In this recipe, which is adapted from “Kiin: Recipes and Stories from Northern Thailand” (Penguin Canada, 2020) by Nuit Regular, store-bought red curry paste and lime leaves season sliced chicken and long beans in a salty-sweet dry curry. At her Toronto restaurant, Ms. Regular makes the curry paste from scratch, and in Thailand, you can purchase fresh curry paste by weight, but stateside, you’re more likely to find it in shelf-stable cans or jars. Salt and heat levels vary widely, so start with a little, then add more gradually, as desired. Citrusy, herbal Makrut lime leaves are essential to classic pad prik king (see Tip 2), but rest assured, this recipe is still delicious without them. Alexa Weibel
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