Pad Prik King Recipe

Pad Prik King is a dry Thai curry with no coconut milk: chicken and crisp green beans stir-fried in red curry paste until fragrant and glossy, finished with lime leaves and basil. It is fast, fiery and deeply aromatic.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

4 servings

Calories

460

Ingredients

• 500 g boneless chicken thigh, sliced
• 200 g green beans, cut into 3 cm pieces
• 3 tablespoons red curry paste
• 2 tablespoons vegetable oil
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 4 makrut lime leaves, finely shredded
• 1 red chilli, sliced
• 1/2 cup Thai basil leaves
• 2 tablespoons water
• Steamed jasmine rice, to serve

Instructions

1. Heat the oil in a wok over high heat and fry the curry paste for 1 minute until fragrant.
2. Add the chicken and stir-fry for 4 to 5 minutes until cooked through and coated in the paste.
3. Add the green beans and water, then stir-fry for 3 to 4 minutes until the beans are crisp-tender.
4. Season with fish sauce and sugar, balancing salty, sweet and spicy.
5. Toss in the lime leaves, chilli and basil, and stir for 1 minute more until the basil wilts.
6. Serve immediately with steamed jasmine rice.

Pro tips

• Frying the curry paste first blooms its flavour and removes any raw edge.
• Keep the heat high so the beans stay crisp and the sauce stays glossy, not watery.
• Slice the chicken thinly so it cooks fast and evenly.
• Makrut lime leaves are worth seeking out; they give the dish its signature fragrance.

Frequently asked questions