Thai Chicken with Chili Paste and Winged Beans

A truly delightful dish that I usually serve as part of a tapas-style meal along with several other dishes for everyone at the table to share. If you're making a larger quantity, for the best results, it's recommended to cook the dish in batches rather than all at once.

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You will need

3 tbsp + 1 tsp (50 ml) Canola oil

3 tbsp (45 ml) garlic, finely chopped

1–3 tbsp (15-45 ml) fresh red chili (adjust based on desired heat level, chili type, and the heat of the chili paste), finely chopped

1 pinch of salt

2–3 tbsp (30-45 ml) nam prik pao (Thai chili paste – choose strength based on your preference; I usually mix half hot and half medium-hot as the hot version has a richer flavor)

14 oz (400 g) chicken breast, very finely chopped

1 ¼ cup (300 ml) winged beans, trimmed and thinly sliced (about 1/4 inch thick) – also known as Goa beans or asparagus peas. *See information below

⅓ cup + 1 tbsp shallots, quartered and thinly sliced

⅔ cup (150 ml) coconut cream

Wok Sauce

½ tbsp palm sugar, finely chopped

2 tbsp oyster sauce

1 ½ tbsp light Thai soy sauce

1 ½ tbsp fish sauce

1 tbsp water

For serving

3 or more tbsp fresh cilantro, finely chopped

How to make it

Prepare the ingredients:

1.  Finely chop the garlic and chili, then mash them together into a coarse paste using a mortar and pestle. Set aside.

3 tbsp (45 ml) garlic, finely chopped

1–3 tbsp (15-45 ml) fresh red chili (adjust based on desired heat level, chili type, and the heat of the chili paste), finely chopped

1 pinch of salt

2. Finely chop the chicken and set aside.

14 oz (400 g) chicken breast, very finely chopped

3.  Rinse and thinly slice winged beans (about 1/4 inch thick) and set aside. Slice the shallots.

1 ¼ cup (300 ml) winged beans, trimmed and thinly sliced (about 1/4 inch thick) – also known as Goa beans or asparagus peas. *See tip 1 below

⅓ cup + 1 tbsp shallots, quartered and thinly sliced

4.  Mix all the wok sauce ingredients in a small bowl and set aside.

½ tbsp palm sugar, finely chopped

2 tbsp oyster sauce

1 ½ tbsp light Thai soy sauce

1 ½ tbsp fish sauce

1 tbsp water

Cooking

5.  Heat a wok or skillet with some canola oil over medium-high heat.

3 tbsp + 1 tsp (50 ml) Canola oil

6.  Add the garlic-chili paste from the mortar and stir-fry, making sure it doesn’t burn.

7. Add the chili paste (nam prik pao) and stir-fry for another minute.

2–3 tbsp (30-45 ml) nam prik pao (Thai chili paste – choose strength based on your preference; I usually mix half hot and half medium-hot as the hot version has a richer flavor)

8. Add the chopped chicken and stir-fry until it's nearly cooked through.

9. Add the winged beans and shallots, stir-fry for another minute.

10. Pour in the wok sauce and stir-fry for about 2 minutes.

11.  Add the coconut cream, stir to combine, and cook for another minute.

⅔ cup (150 ml) coconut cream

12. Sprinkle with fresh cilantro and serve with jasmine rice. Enjoy!!!!!!

3 or more tbsp fresh cilantro, finely chopped

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Tip & tricks

Tip 1: The winged bean (Psophocarpus tetragonolobus), also known as cigarillos, goa bean, square bean, four-angled bean, Manila bean, princess bean, star bean, kamrangi bean, pea, or dragon bean, is a tropical herbaceous legume. Winged beans have a subtly grassy and sweet flavor, often compared to that of asparagus. The entire plant is edible, including pods, seeds, leaves, roots, and flowers. Asparagus would be the best substitute.