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

Introduction

Pad Prik King is a vibrant Thai stir-fry featuring tender chicken and crisp green beans in a rich, red curry sauce. This quick and flavorful dish balances savory, spicy, and citrus 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, combine 2 tablespoons water with cornstarch and salt. Add the chicken strips and stir vigorously until well coated. Set aside to marinate briefly.
2. Step 2: Heat oil in a wok or large nonstick skillet over medium heat. Add minced garlic and stir until fragrant, about 30 seconds. Stir in the red curry paste and mash it into the oil until darkened, fragrant, and starting to crumble, about 3 minutes.
3. Step 3: Add the marinated chicken to the pan and cook, stirring frequently, until the chicken is no longer pink, roughly 4 minutes.
4. Step 4: Stir in the green beans, oyster sauce, and 1/4 cup water. Cook, stirring occasionally, for about 3 minutes until the chicken is fully cooked and the beans are tender-crisp.
5. Step 5: Add sugar and makrut lime leaves, stirring for an additional minute to combine flavors. Serve hot over cooked jasmine rice.

Tips & Variations

• Use authentic Thai red curry paste for the best flavor, or adjust the amount to suit your spice preference.
• If makrut lime leaves are unavailable, substitute with lime zest for a citrusy aroma.
• Long beans can be replaced with green beans or snap peas depending on availability.
• For a vegetarian version, substitute chicken with firm tofu and use vegetarian oyster sauce or soy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Adding a splash of water when reheating helps maintain the sauce’s moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs tend to remain more tender and juicy in this dish. If using breasts, cook carefully to avoid drying out the meat.

What if I can’t find makrut lime leaves?

If makrut lime leaves are not available, you can use lime zest as a substitute to add a bright citrus flavor, though the aromatic profile will be slightly different.

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

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★★★★★

5 from 144 reviews

Pad Prik King is a flavorful Thai dish featuring tender chicken thighs cooked in a fragrant red curry paste with crisp green beans and aromatic makrut lime leaves. This quick and easy stir-fry delivers vibrant spices and a perfect balance of sweetness and savory notes, making it a delightful meal served over jasmine rice.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Marinade

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

Main Ingredients

• 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

To Serve

• Cooked jasmine rice

Instructions

1. Marinate the Chicken: In a medium bowl, mix 2 tablespoons water with the cornstarch and salt until combined. Add the chicken pieces and stir vigorously, ensuring each piece is coated with the marinade. Set aside to let flavors meld.
2. Prepare the Curry Paste Base: Heat the oil in a wok or large nonstick skillet over medium heat. Add the minced garlic and stir for about 30 seconds until fragrant. Then, add the red curry paste and mash it into the hot oil, cooking for about 3 minutes until the paste darkens, crumbles, and becomes aromatic.
3. Cook the Chicken: Add the marinated chicken to the skillet and stir frequently, cooking until the chicken is no longer pink, approximately 4 minutes.
4. Add Vegetables and Seasoning: Stir in the long beans, oyster sauce, and 1/4 cup water. Cook while stirring occasionally for 3 more minutes until the chicken is fully cooked and beans are tender-crisp.
5. Final Flavor Touches: Add the sugar and sliced makrut lime leaves to the skillet and cook for an additional 1 minute, allowing the flavors to blend.
6. Serve: Remove from heat and serve the Pad Prik King hot over cooked jasmine rice.

Notes

• You can adjust the amount of red curry paste to control the spiciness of the dish.
• Makrut lime leaves add a distinctive citrus aroma; if unavailable, you can substitute with a small amount of lime zest.
• Long beans provide a nice crunch, but green beans are a suitable alternative.
• Use boneless, skinless chicken thighs for the most tender and flavorful results.
• This dish pairs excellently with steamed jasmine rice for a complete meal.

Keywords: Pad Prik King, Thai red curry chicken, green beans, Thai curry, chicken stir-fry, red curry paste