Pad Prik King (Thai Green Beans Dry Curry)

Pad Prik King is a classic Thai stir-fry that perfectly showcases the bold flavors of Thai cuisine. Unlike traditional curries, it’s a relatively dry stir-fry, meaning the sauce clings to the ingredients rather than pooling on the plate.

The star of Pad Prik King is its fragrant curry paste, which typically includes red chilies, garlic, lemongrass, and kaffir lime leaves. This combination creates a bright, aromatic base that’s spicy, savory, and slightly tangy all at once.

This happens to be my husband’s favorite Thai dish – and for good reason. It’s incredibly easy to make at home, coming together in under 30 minutes! And, with just a few ingredients!

Yet for some reason, it’s surprisingly hard to find at Thai restaurants where we live. When we finally did manage to track it down, the version we tried was underwhelming and didn’t capture the vibrant, fragrant flavors we love. Making it at home not only solves that problem but also lets you adjust the spice and seasonings exactly how you like them.

Pad Prik King is typically cooked with thin slices of chicken, but can also be made with other meat proteins (or tofu for a vegetarian option). Green beans or long beans are the usual vegetables of choice, providing a satisfying crunch and balancing the heat of the curry paste.

Served over steamed jasmine rice, it’s a quick, flavorful, and satisfying meal that highlights why this seemingly simple stir-fry holds a special place in our kitchen.

Ingredients:

• Curry Paste: The flavor backbone of the dish, typically made with red chilies, garlic, lemongrass, and kaffir lime; provides heat, aroma, and depth. For this dish, I use a store-bought one.
• Chicken: A tender, protein-packed base that absorbs the curry flavors and makes the dish hearty and satisfying.
• Fish Sauce: Adds salty, umami-rich depth and authentic Thai flavor that balances the sweetness and spice.
• Palm Sugar (or any sugar substitute): Brings a subtle sweetness that balances the heat and enhances the overall harmony of the dish.
• Beans (green beans or long beans): Adds crunch, freshness, and a mild, earthy flavor that contrasts nicely with the spicy, savory sauce.

Pad Prik King

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5 from 1 review

• Author: Kyrié the Foodié
• Total Time: 20 minutes

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Description

A vibrant Thai stir-fry featuring tender chicken and crisp beans coated in a fragrant, spicy, and slightly sweet curry sauce.

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Ingredients

Units USM Scale 1x2x3x

• 1 lb chicken thighs, cut into 1/4 inch thick slices
• 4 oz (114 g) curry paste
• 1 tablespoon fish sauce
• 1 1/2 tablespoons palm sugar (substitute any type of sugar)
• 1/3 cup water (add more or less depending on your desired thickness level)
• 4 kaffir lime leaves (substitute 1/2 tablespoon lime zest, but kaffir lime leaves give most authentic flavor)
• 2 cups (8-10 oz) green beans (long beans preferred, but any type is fine)
• Optional: roasted peanuts and kaffir lime leaves (thinly sliced) for topping

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Instructions

1. Heat a pan or wok over high heat and add a tablespoon of neutral cooking oil followed by the chicken slices. Sear for 2-3 minutes on each side or until browned on the outside (they don’t need to be fully cooked yet).
2. Stir in the fish sauce and palm sugar to coat the chicken evenly.
3. Add the curry paste and water, stirring to combine and evenly coat the chicken. Adjust water as needed for your preferred sauce consistency.
4. Tear the kaffir lime leaves in half and stir them into the pan to release their aroma and flavor.
5. Add the green beans and cook for 5-7 minutes or until tender but still slightly crisp.
6. Transfer to a plate and sprinkle with roasted peanuts if desired. Serve hot with steamed jasmine rice.

• Prep Time: 10 minutes
• Cook Time: 10 minutes

Nutrition

• Serving Size: 2