We all need easy standby dishes that we can whip up in minutes and this is such a dish. Every Thai family has a version of their own and I am partial to one that I grew up with. There are no rules when it comes to preparing such a dish, so change the ingredients a little and make it your own version.
serves 4 as part of a Thai meal
3 skinless free range chicken breasts, sliced across the grains*
1/2 kg of green beans, topped and tailed and halved
5 cm knob of ginger, sliced
3 garlic cloves, sliced
5 bird chilies, chopped (adjust to your liking)
5 kaffir lime leaves, torn
5 tbs of roasted chili paste**
dash of fish sauce
dash of oyster sauce
1 bunch of Thai basil, picked (about half a cup)
half a lime
* marinate chicken with a dash of fish sauce, white pepper and a little corn flour.
** available from Asian grocer. If you are unable to find it, send me your email and I'll email you the recipe.
Have all the ingredients ready.
Quick sear chicken in batches, this will keep chicken moist and the give the final dish that wonderful "breath of the wok" quality.
Saute aromatics with a little oil follow by the roasted chili paste. Cook for a minute before adding in the kaffir lime leaves.
Next in the beans and fry for a minute on high heat.
Return the chicken to the wok and cook on high heat for a further minute, season with fish sauce. Add some water it becomes too dry. Check for seasonings.
Finally chuck in the Thai basil, turn off the heat and mix well.
Squeeze some lime juice over and serve immediately as part of a Thai meal.