Pad prick king with sugar snap peas!

Sawasdee Ka!

Today, the weather is a nice sunny day in Orange county. I looked at my refrigerator and thinking about what I have for cooking. I got 2 lbs bag of sugar snap peas and some of ground chicken which already thawed. Choice of cooking between stir fried sugar snap peas with ground chicken with light soy sauce, crush fresh garlic and a slice of fresh Thai chili or stir fried prick king curry paste with sugar snap peas without any meat. Finally I choose the second idea. Because I like to get more flavors of spice curry paste with a crispy of sugar snap peas and not really hot spicy. These can be another choice of cooking with a favorite vegetable. It's easy to cook at home to joy with your family. You can bring it on table with your guest who are vegetarian and who are not.

Pad Prick king is one of popular Thai dish. All Thai restaurant over US must have in menu. You may have seen some of Thai restaurant cook with a long green beans. Another Thai restaurant substitute with a regular green beans with a choice of you meat. This dish can go with a slice of flank beef, a slice of pork chop, a slice of chicken breast, a crispy fried tofu or soft tofu. Made it fancy with a large shrimp or a king scallop.

In Thailand, pad pricking with mu krob (crispy belly pork) with 1 inch short length of long green beans is most adorable. Crispy fried catfish fillet are also favorite. This recipe should come out with a thick dry curry sauce. It should not be overwhelming with cooking sauce and looks like curry. Taste should be a little more sweet than other Thai stir fried dishes and following by a salty taste. These also are excellent with a crispy meat.

Ingredients

2 lbs sugar snap peas (I got it from Costco wholesale store)
1 can (4 oz/114g) Thai prick king curry paste (Maesri brand preferred)
1 1/2 tablespoon palm sugar
1 teaspoon of salt plus a little more up on your preferred
3 tablespoons olive oil or cooking oil
1 tablespoon of a shredded of kaffir lime leaves (optional)

Preparation

• Trim both side of sugar snap peas, set aside. You may blanch vegetable first or may not blanch it. It's not quite different.
• Add 3 tablespoon olive oil into a large non skinless pan over lower heat. Add 4 oz prick king curry paste into the pan. Stir around and more often to bring the favor out about 2 minute.
• Add 1 tablespoon palm sugar in to the pan follow by a salt, stir around, let the curry sauce combine together.
• Continue cooking until the curry sauce become thicker (you may add the meat at this time and cook the meat until well done). Then add sugar snap peas into the curry sauce pan. Turn the heat on medium-high. Swirl around the pan until sugar snap pea turn dark green but still crispy about 4-5 minute. Turn the heat off.
• Serve it hot with steam rice.

Cooking Tips!

If you like Thai fish sauce just use it instead of salt. If you could find Thai kaffir lime leave I prefer using it. You may stir with curry paste to bring the flavors out or just put on top when finish cooking. If you don't have it. Just don't put it. It's not a big deal stopping you to cook this recipe.

Enjoy!
Benji T.