Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a mortar and pestle or food processor, pound or blend 4 roughly chopped shallots, 4 roughly chopped garlic cloves, 2 deseeded and roughly chopped red chilies, and 2-inch peeled and thinly sliced fresh galangal into a fine paste.

2. 2

   Heat 2 tablespoons of cooking oil in a large wok or frying pan over medium-high heat, then add the prepared spice paste along with 1 bruised lemongrass stalk and 2 torn kaffir lime leaves, stir-frying for 3 minutes until fragrant.

3. 3

   Add 500 grams of chicken pieces to the wok, continuing to stir-fry for 5 minutes until the chicken is lightly browned on all sides.

4. 4

   Pour in 1 tablespoon of tamarind paste mixed with 2 tablespoons of hot water, 1 tablespoon of grated palm sugar, 2 tablespoons of sweet soy sauce, and 1 tablespoon of fish sauce, stirring to coat the chicken evenly.

5. 5

   Incorporate 200 grams of long beans and 1/4 cup of water into the mixture, bringing it to a gentle simmer.

6. 6

   Reduce the heat to medium-low, cover the wok, and cook for 5-7 minutes, or until the chicken is thoroughly cooked and the long beans are tender-crisp.

7. 7

   Uncover and increase heat to high for 1 minute to reduce any excess liquid, ensuring a thick, glossy sauce coats the chicken and vegetables before serving.