Pad Prik King (Red Curry Chicken and Green Beans) Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
