Cooking Instructions

Stir-fried chicken with red curry and yard long beans (Gai Pad Prik Khing

Wash long green beans, remove both ends, and cut into 2,5 cm lengths. Wash kaffir lime
leaves, tear in halves, remove central stems and slice finely. Wash tenderloin chicken, pat
dry, and cut into pieces. Put cut long green beans into microwave (or scald in boiled water)
for 2 minutes, shock with cold water, drain and set aside. Heat oil in a wok, when hot,
add red curry paste stirring continuously, then mix in the chopped chicken pieces. Stir-fry
until the chicken is cooked, season with fish sauce and sugar. Continue stir-frying until all
ingredients are mixed together. Add yard long beans, stir-fry quickly to mix well, add finely
sliced kaffi r lime leaves and continue stir-frying for 30 seconds, then remove from heat.
Place the stir-fried chicken with red curry and yard long green beans on a plate, top with
finely sliced kaffir lime leaves and serve immediately.

Stuffed cucumber soup (Gang Jued Tang Kwa Yud Sai)

Soak dried mung bean noodles in water for 30 minutes or until soft. Cut into 2,5 cm
lengths. Wash cucumber, cut off both ends and slice into 2 sections of about 5 cm lengths.
Scoop out the seeds. Mix pork with mung bean noodles and ground pepper. Mix thoroughly
and set aside. Stuff each section of the cucumber with the seasoned ground pork. Pour
water into a pot and bring to boil over medium-high heat. When the soup is boiling, add
stuffed cucumber. Season with soy sauce, stir well and continue to boil. Remove from
heat, put the soup into a bowl. Sprinkle with coriander, green onion, fried garlic and pepper,
serve immediately.