Thai Nuea Pad Krachai

This quick stir-fried dish with beef and krachai, or “chinese keys”, as the root is called in the west, has been on my bucket cooking list for quite a long time. Now i have cooked this and was absolutely thrilled. Therefore, I would like to share this recipe for “Thai Nuea Pad Krachai” (เนื้อผัดกระชาย) with you.

Preparation

As always with stir-fried dishes, preparation is the most important step. So that everything goes smoothly later when frying in the wok. Therefore, we first cut the meat into narrow strips.

In the next step, we cut the yard long bean into pieces about three to four centimeters long. Then we cut the chinese keys into narrow strips and the thai chilies into thin rings. Finally, we fold the kaffir lime leaves in half, pull out the stem and cut the leaf halves into strips.

Now we are ready to rock the wok and can heat the oil in it. As soon as it is hot, fry the red curry paste in the oil. When it starts to spread its aroma, add the meat and sear it from all sides.

As soon as the meat has changed color, add the chinese keys, the yard long bean, the chilies and kaffir lime leaves. Then mix everythine and continue frying.

Then deglaze the whole dish with the fish sauce and a sprinkle of water. Mix well again and simmer over reduced heat for one to a maximum of two minutes.

Finally, serve the finished Nuea Pad Krachai immediately together with steaming hot jasmine rice.