There are only a few components that may electrify a dish the way in which a spoonful of curry paste can. On this recipe, which is tailored from “Kiin: Recipes and Tales from Northern Thailand” (Penguin Canada, 2020) by Nuit Common, store-bought pink curry paste and lime leaves season sliced rooster and lengthy beans in a salty-sweet dry curry. At her Toronto restaurant, Ms. Common makes the curry paste from scratch, and in Thailand, you should purchase recent curry paste by weight, however stateside, you’re extra prone to discover it in shelf-stable cans or jars. Salt and warmth ranges fluctuate extensively, so begin with slightly, then add extra steadily, as desired. Citrusy, natural Makrut lime leaves are important to basic pad prik king (see Tip 2), however relaxation assured, this recipe remains to be scrumptious with out them. —Alexa Weibel
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