Pad Prik King (Red Curry Chicken and Green Beans) Recipe

Introduction

Pad Prik King is a vibrant Thai dish that combines tender chicken with crunchy green beans in a flavorful red curry sauce. This recipe balances savory, spicy, and tangy notes, making it a perfect weeknight meal served over jasmine rice.

Ingredients

• 1 teaspoon cornstarch
• 1/4 teaspoon fine sea salt
• 1 pound boneless, skinless chicken thighs, cut into 1/2-by-2-inch strips
• 1/4 cup canola or vegetable oil
• 4 teaspoons minced garlic
• 3 to 4 tablespoons red curry paste
• 8 ounces long beans or green beans, cut into 1-inch segments (about 2 cups)
• 2 teaspoons oyster sauce (preferably Thai)
• 1 1/2 teaspoons sugar
• 12 makrut lime leaves, thinly sliced crosswise
• Cooked jasmine rice, for serving

Instructions

1. Step 1: In a medium bowl, stir together 2 tablespoons water with the cornstarch and salt. Add the chicken strips and stir vigorously to coat evenly. Set aside to marinate briefly.
2. Step 2: Heat the oil in a wok or large nonstick skillet over medium heat. Add the minced garlic and stir until fragrant, about 30 seconds.
3. Step 3: Add the red curry paste to the pan and mash it into the oil. Cook until the paste darkens, crumbles, and becomes very fragrant, about 3 minutes.
4. Step 4: Add the marinated chicken to the pan and cook, stirring frequently, until the chicken is no longer pink, about 4 minutes.
5. Step 5: Stir in the green beans, oyster sauce, and 1/4 cup water. Cook, stirring occasionally, for another 3 minutes until the chicken is fully cooked and the beans are tender-crisp.
6. Step 6: Add the sugar and thinly sliced makrut lime leaves, cooking for 1 more minute to blend the flavors.
7. Step 7: Serve the Pad Prik King hot over cooked jasmine rice or alongside other dishes if desired.

Tips & Variations

• Use Thai red curry paste for the most authentic flavor, adjusting the amount based on your heat preference.
• If makrut lime leaves are unavailable, substitute with a small amount of lime zest for a similar citrus aroma.
• Try swapping chicken thighs for firm tofu or shrimp for a different protein option.
• Trim green beans if long beans aren’t available, but long beans add a traditional texture.

Storage

Store leftover Pad Prik King in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The green beans may soften after reheating, so briefly sautéing can help maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish spicier or milder?

Yes, adjust the amount of red curry paste to suit your heat tolerance. Adding more paste will increase spiciness, while reducing it will result in a milder dish.

What can I use if I don’t have makrut lime leaves?

If makrut lime leaves are unavailable, you can substitute with fresh lime zest or a small amount of lemon zest to add a fragrant citrus note.

Pad Prik King (Red Curry Chicken and Green Beans) Recipe

Print Recipe

★★★★★

4.9 from 143 reviews

Pad Prik King is a flavorful Thai stir-fry dish featuring tender chicken thighs cooked in a spicy red curry paste with crisp green beans and aromatic makrut lime leaves. This quick and vibrant recipe is perfect served over fragrant jasmine rice for a satisfying meal full of authentic Thai flavors.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Stovetop
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1 teaspoon cornstarch
• 1/4 teaspoon fine sea salt
• 1 pound boneless, skinless chicken thighs, cut into 1/2-by-2-inch strips

For Cooking

• 1/4 cup canola or vegetable oil
• 4 teaspoons minced garlic
• 3 to 4 tablespoons red curry paste
• 8 ounces long beans or green beans, cut into 1-inch segments (about 2 cups)
• 2 teaspoons oyster sauce (preferably Thai)
• 1 1/2 teaspoons sugar
• 12 makrut lime leaves, thinly sliced crosswise
• Cooked jasmine rice, for serving
• Approx. 2 1/4 tablespoons water (2 tablespoons for marinade plus 1/4 cup for cooking)

Instructions

1. Marinate the chicken: In a medium bowl, combine 2 tablespoons water, cornstarch, and fine sea salt. Add the chicken strips and stir vigorously until the chicken is evenly coated and the marinade is well absorbed.
2. Prepare the curry base: Heat canola or vegetable oil in a wok or large nonstick skillet over medium heat. Add minced garlic and stir for about 30 seconds until fragrant. Then add the red curry paste, mashing it into the oil, and cook for about 3 minutes until the paste darkens and starts to crumble, releasing its aroma.
3. Cook the chicken: Add the marinated chicken mixture to the wok and stir frequently. Cook for approximately 4 minutes until the chicken pieces turn opaque and are no longer pink in the center.
4. Add the vegetables and seasonings: Stir in the cut green beans, oyster sauce, and 1/4 cup water. Continue cooking, stirring occasionally, for 3 minutes until the chicken is fully cooked and the vegetables are tender-crisp.
5. Finish the dish: Stir in the sugar and thinly sliced makrut lime leaves. Cook for an additional 1 minute to blend the flavors. Serve the Pad Prik King hot over cooked jasmine rice or alongside rice if served with other dishes.

Notes

• For an authentic flavor, try to source Thai red curry paste and fresh makrut lime leaves from Asian grocery stores.
• If long beans are unavailable, green beans are a suitable substitute.
• Adjust the amount of red curry paste to control the spiciness to your taste.
• Use boneless, skinless chicken thighs as they remain tender and juicy when stir-fried.
• If makrut lime leaves are not available, a small amount of lime zest can be used as a substitute, though the flavor will differ slightly.

Keywords: Pad Prik King, Thai red curry chicken, green beans, Thai stir-fry, red curry paste chicken, makrut lime leaves, easy Thai recipe