On our Honeymoon, we ended up eating at Sombat's after visiting the Kilauea volcano. The food was delicious. We had a green chicken curry, a pad prik king, and an order of pad thai. Inspired to cook some Thai food at home since the prices are often ridiculous with skimpy portions, I tried making Pad Prik King and Eggplant Chicken Green curry which were both delicious. I do not have exact measurements for everything since the first time I made it, it was spot on but a little hot. The next time I made it I reduced the curry paste to make it less hot, but it didn't have the curry thickness. This is the Pad Prik King recipe :
1 Tbsp vegetable oil
2-3 Tbsp red curry paste
1/2-1 cup water
1/2-1 chicken breast
3-4 cups green beans
4-5 kaffir leaves
1-2 tsp fish sauce
1-2 Tbsp sugar
1/2 block tofu
You want enough oil to not let the curry paste burn. 1 Tbsp should be enough. Head the pan to medium heat with the oil coating the pan.
Cook the curry paste for 3-4 minutes until fragrant. Note: The first time I did this I used 3 Tbsp which turned out delicious, but hot. I might need to find another curry paste maker, or do something to cut the hotness because the consistency was great.
I had to add a little bit of water to the curry paste since I did not add to much oil to make it more of a curry consistency (~1/2-1 Cup water).
Cook the chicken until done.
Add green beans and optional ingredients. Cook until done, stirring occasionally.
Add sugar and fish sauce to taste.
Add kaffir lime leaves. I put my leaves in whole, can chop leaves if you like.
Just tried making it again and used heavy cream to balance out some of the spiciness, 1 tsp of fish sauce, 4 tsp of sugar, and 1/4 of a lime instead of getting kaffir leaves. Still pretty awesome.
Sombat's Pad Prik King
My Pad Prik King
Curry Paste from 99 Ranch
A little too spicy for me, and too large to use before the rest goes bad. They have smaller canned versions of this curry paste, but were out the day I went.
You can buy these kaffir lime leaves from 99 ranch. Not too expensive. I froze the leftover leaves and they seem to still do the trick in my cooking.