Prik Khing certainly one of my fave Thai dishes is a kind of Thai curry that's drier than other Thai curries for example red curry because it is fried in oil and doesn't contain liquid coconut milk. The paste is really a thick curry presenting an intense red colorization because of phrik (chili peppers). Confusingly enough, the Thai name would indicate that ginger root (khing) can be used within this dish, which happens to be not the situation. Recipes for that phrik khing curry paste usually include lemongrass, garlic clove and galangal.
Despite the fact that you will find Prik Khing dishes with either pork, chicken or shrimp, the version which i’m accustomed to eating for several years is by using pork also it’s offered over grain. Maesri may be the brand that’s generally present in Asian supermarkets this brand’s exported towards the US to ensure that’s the only person that we recognize. I purchased a packet after i was lately in BKK making this dish in your own home not lengthy ago. It’s super easy to make, just a number of ingredients sliced up and tossed in to the wok for any quick stir-fry.
Should you’re inclined to help make the Prik Khing curry paste on your own, I’ve incorporated the recipe completely below. Be ready to place in some hard work pounding this having a mortar and pestle! I’m pleased with the packet version for the time being. )
I really like the Kaffir Lime Leaf chiffonade (ie. sliced thinly into ribbons) topping. This isn’t just garnish, folks. Very aromatic and provides a pleasant citrus-y oomph towards the curry!
This can be a flavorful and powerful curry dish, though it might not look it. I love utilizing a slightly fattier cut of pork (eg. pork neck) to contrast using the crunchy texture from the eco-friendly beans.
A 1-dish meal that’s fast and simple cooking up for any night in particularly when nowadays I'm *still* running very short promptly. However, going for a short break from the try to prepare is a great distraction. Incidentally, don’t be alarmed in the gooey liquid oozing underneath the dish. That’s not oil, it’s excess liquid which was sweated by the eco-friendly beans.
Ingredients for Prik Khing Curry Paste
10 small dried red chillies (drenched and drained)
4 red Thai bird’s eye chillies
1 tablespoon galangal
two tablespoons garlic clove
3 tablespoons shallot
two tablespoons lemongrass
two tablespoons coriander root/stem
1 teaspoon kaffir lime zest (or lime zest)
1 teaspoon shrimp paste
teaspoon white-colored peppercorns
salt
(you may choose to deseed the chillies to lessen heat)
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