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

Introduction

Pad Prik King is a vibrant Thai dish featuring tender chicken and crisp green beans in a fragrant red curry sauce. It’s a perfect weeknight meal that’s both flavorful and quick to prepare. Serve it over jasmine rice for an authentic taste experience.

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 to coat well. Set aside to marinate briefly.
2. Step 2: Heat 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 garlic and mash it into the oil. Cook until the paste darkens and starts to crumble, about 3 minutes, releasing its aroma.
4. Step 4: Add the marinated chicken mixture and stir frequently, cooking 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 about 3 minutes until the chicken is fully cooked and the beans are tender-crisp.
6. Step 6: Add the sugar and sliced makrut lime leaves, cooking for another minute to meld the flavors.
7. Step 7: Serve hot over cooked jasmine rice, either spooning the curry on top or alongside as preferred.

Tips & Variations

• If you can’t find red curry paste, substitute with a mild red chili sauce mixed with a bit of ground cumin and coriander for a similar depth of flavor.
• Makrut lime leaves add a unique citrus aroma—if unavailable, use a small amount of lime zest instead.
• Long beans provide authentic texture, but regular green beans work perfectly and are easier to find.
• For a vegetarian version, replace chicken with firm tofu and use a vegetarian oyster sauce or soy sauce.

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 beans may soften over time but the flavors will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works fine but tends to dry out faster than thighs, so cook carefully to avoid overcooking.

Where can I buy makrut lime leaves?

Makrut lime leaves are commonly available at Asian grocery stores or online. They are often sold fresh, frozen, or dried.

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

Print Recipe

★★★★★

4.4 from 422 reviews

Pad Prik King is a flavorful Thai dish featuring tender boneless chicken thighs and crisp green beans cooked in a fragrant red curry paste with garlic, oyster sauce, and kaffir lime leaves. Served over jasmine rice, this stir-fried dish balances savory, spicy, and citrus notes for an authentic taste of Thailand.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• 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 Dish

• 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. Marinate the Chicken: In a medium bowl, mix 2 tablespoons water with cornstarch and salt. Add the chicken strips and stir vigorously to coat and combine evenly, allowing the chicken to tenderize slightly.
2. Heat the Oil and Sauté Garlic: Heat the canola or vegetable oil in a wok or large nonstick skillet over medium heat. Add minced garlic and stir until fragrant, about 30 seconds, taking care not to burn the garlic.
3. Add and Cook the Red Curry Paste: Add the red curry paste to the garlic and oil, mashing it into the oil with the spatula. Cook until it darkens, becomes fragrant, and begins to crumble, approximately 3 minutes, which helps release its flavors into the oil.
4. Cook the Chicken: Add the marinated chicken mixture to the wok and stir frequently. Cook until the chicken pieces are no longer pink on the outside, about 4 minutes, ensuring even cooking.
5. Add Vegetables and Seasoning: Stir in the green beans, oyster sauce, and 1/4 cup water. Cook while stirring occasionally for about 3 minutes until the chicken is fully cooked and the beans are tender-crisp.
6. Finish with Sugar and Lime Leaves: Add the sugar and thinly sliced makrut lime leaves. Stir and cook for an additional 1 minute to blend the flavors well.
7. Serve: Serve the Pad Prik King hot over steamed jasmine rice or with rice on the side if accompanied by other dishes.

Notes

• For authentic flavor, use Thai red curry paste and fresh makrut (kaffir) lime leaves.
• Long beans can be substituted with green beans if unavailable.
• Adjust the amount of red curry paste according to your spice preference.
• Ensure not to overcook the beans to keep them crisp and bright.
• Using boneless, skinless chicken thighs keeps the meat tender and juicy.

Keywords: Pad Prik King, Thai red curry chicken, green beans, stir-fry, Thai cuisine, spicy chicken, quick dinner