Slice chicken into 1-inch pieces and place in a bowl. Add oil and mix to combine.
Heat a large skillet or wok over medium-low heat with the other tablespoon of oil. Add the prik khing paste. Stir it immediately to start breaking it up. Then add water to completely dissolve the paste.
Turn heat up to medium-high, add sliced chicken and continue to cook until chicken is almost done.
Add sliced green beans and continue cooking for another couple minutes.
Once the chicken is fully cooked, taste to see if additional seasoning is needed. You can either add more prik khing paste for extra spice. Or you can add fish sauce or sugar depending on what taste you prefer.
Garnish with torn makrut lime leaves and serve with Thai jasmine rice.
The instructions on the prik khing can says to use the entire can, but it will be very spicy! Start with 1-2 tablespoons and you can always add more once the chicken is cooked and you can taste for seasoning. You can add additional fish sauce or sugar, but taste the dish first before adding. I did not add anything extra.Leftovers can be stored in the refrigerator for up to 5 days.Red Curry ChickenThai Basil Stir FryGinger Chicken