Pad Prik King with Chicken (Stir Fry Red Curry)
Pad prik king is another way to experience Thai curry. This stir-fry combines succulent chicken, fresh green beans, and a fiery red curry paste. The balance of sweet, salty, and spicy will have you craving more of this iconic Thai curry.
What is prik king paste?
Prik king paste is basically the Thai red curry paste, a foundational ingredient in many iconic Thai dishes like the Thai red curry, soups, and marinade. This versatile and boldly flavored paste is made by pounding together a blend of dried red chilies, shallots, garlic, galangal, lemongrass, kaffir lime peel, cilantro roots, shrimp paste, and other aromatic spices and herbs. The vibrant red hue comes from the dried chilies, which also lend prik king paste its signature heat. If you like dishes with red curry paste, you will love my pineapple curry and red curry with chicken.
The aromatics of this dish.
The signature aroma and flavor of pad prik king come from two key Thai ingredients – the fiery red curry paste and fragrant makrut lime leaves. Makrut lime leaves, also known as kaffir lime leaves, lend their intense citrusy perfume that makes Thai cuisine so recognizable. The robust red curry paste and makrut lime leaves together create pad prik king’s trademark Thai aroma. For this reason, I sautéed the paste with oil, sugar, and the lime leaves before adding the green beans.
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How to customize this stir fry.
- Customize the protein of your choice. My mom likes to make this dish with fried catfish. Using shrimp, pork belly, and tofu also works.
- Customize the vegetables. Another vegetable that is good in this dish includes canned bamboo shoots, eggplant, long beans, and green beans.
- Additional toppings: our family likes to serve it with rice and Thai style sunny side up eggs. The stir fry is has a bold flavor so we balance it our with fried eggs.
Pad Prik King with Chicken (Stir Fry Red Curry)
Equipment
- 1 cooking pan or a wok
Ingredients
- 2 tablespoons vegetable oil
- 3 teaspoon fish sauce 1 teaspoon for marinade and 2 for stir fry.
- 1 lb chicken thigh or chicken breast
- 4 tablespoons red curry paste
- 2 tablespoons palm sugar or regular sugar
- 6 kaffir lime leaves 4 for the stir fry and 2 julienned for garnishing
- 1 1/2 cup long beans or green beans 1 and half cup
- 1/4 cup water
Additional Topping (optional)
- 2 eggs
Instructions
Prepare the meat, herb, and vegetables.
- Remove the tough central stem from the makrut lime leaves. Tear the leaves into small pieces, or roll them up and thinly slice them into thin strips (julienne). Trim the ends off the green beans or long beans, and cut them into bite-sized pieces about 1 inch long.
- Cut the chicken into bite-sized pieces. Add about 1 teaspoon of fish sauce and 1 teaspoon of oil to the chicken and toss to coat.This will help prevent the pieces from sticking together when added to the hot skillet.
Stir Fry Curry
- In a pan over medium heat, warm 1-2 tablespoons of vegetable oil. Add the chicken pieces and cook until they are browned on the outside and nearly fully cooked through, about 4-5 minutes. Then push the chicken to the side.
- Reduce the heat slightly, then add the red curry paste to the pan with the vegetables and stir to combine. Add 2 tablespoons of palm sugar and stir until it has dissolved into the curry paste. Add makrut lime leaves to the pan. Allow the lime leaves to infuse their flavor into the curry paste and oil for about 30 seconds to 1 minute.
- Season with fish sauce start from only 1 tsp as some curry paste brands are already salty.
- Add the green beans or long beans to the pan, along with water. Stir-fry until the beans are tender-crisp.
- Garnish the dish with additional strips of julienned makrut lime leaves. Serve the pad prik king over steamed rice, optionally topped with a fried egg. Enjoy!
Video
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