Gai pad prik king — dry curry chicken

Wash and trim the beans. Finely chop the palm sugar and measure its volume packed. Measure the beans after cutting them. Cut the chicken into bite-sized pieces and mix with 2 tsp fish sauce. Marinate for about 15 min while preparing the remaining ingredients. Tear 5 makrut leaves and finely shred the other 2. Cut the beans into sections. If using the salted egg, open it, scoop out and cut into pieces.

Heat some of the oil in a very hot wok, reserving the rest for the curry. Sear the chicken without crowding for about 1 min, then briefly turn. Remove to a plate while still partly raw, leaving the oil in the wok. Let the wok cool slightly, then off the heat add the remaining oil and curry paste. Stir to loosen, return to medium heat and cook, stirring, for about 2 min, until fragrant.

Add the sugar and remaining fish sauce, 3 tsp. Deglaze with 0.25 cup stock, stirring to dissolve the sugar. Add the torn leaves and stir for about 30 s. Gradually add the remaining stock, 0.25 cup, to keep the sauce pourable. Return the chicken and add the beans. Cook until the chicken is cooked through and the sauce coats the food without pooling. Fold in the optional egg. Remove from the heat and sprinkle with the shredded makrut leaves.