Kaeng Khae (Dry Thai Curry with Mixed Proteins)

Ingredients

• 3 tablespoons red curry paste
• 6 ounces chicken breast, boneless and skinless
• 6 ounces large shrimp, peeled and deveined
• ¾ cup coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar or brown sugar
• 4 ounces long beans or green beans
• ¼ cup Thai basil or regular basil, fresh
• 2 tablespoons olive oil

Instructions

1. 1

   Cut the chicken breast lengthwise into two long pieces, then slice each piece crosswise into 1/2-inch-thick bite-sized chunks, about the size of a grape.

2. 2

   Pat the shrimp dry with paper towels by laying them on a paper towel and blotting gently from top to bottom until no moisture beads appear.

3. 3

   Trim the long beans by cutting off and discarding the pointed tip from each end, then cut each bean crosswise into 2-inch pieces.

4. 4

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Add the chicken pieces to the hot oil and cook without stirring for 2 minutes until the bottom surface turns pale golden, then stir and cook until no pink remains inside, about 3 more minutes total.

6. 6

   Push the chicken to one side of the skillet and add the shrimp to the empty space; cook without stirring for 1 minute until the underside turns opaque, then stir and cook until the shrimp curl and turn fully pink throughout, about 2 more minutes.

7. 7

   Add 3 tablespoons of red curry paste to the center of the skillet and stir it constantly into the hot oil and meat for 30 seconds until it smells intensely fragrant.

8. 8

   Pour in 0.75 cup of coconut milk and stir with a wooden spoon, scraping the bottom and sides of the pan, until the paste fully dissolves into the liquid, about 60 seconds.

9. 9

   Stir in 1 tablespoon of fish sauce and 1 teaspoon of palm sugar until the sugar dissolves completely and no grains remain visible on the surface.

10. 10

    Add the long bean pieces to the curry and simmer over medium heat, stirring once every 30 seconds, until the beans are tender enough to pierce with a fork, about 5 minutes.

11. 11

    Remove the skillet from heat and stir in the fresh basil leaves until they are fully mixed into the curry and turn a darker shade of green.

12. 12

    Divide the curry between two shallow bowls, spooning the proteins and beans to the center and the rich sauce around them.

Tools you’ll need

• large skillet (12-inch)
• wooden spoon
• cutting board
• sharp knife
• paper towels
• shallow serving bowls

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