Pad Prik King (Red Curry Chicken and Green Beans) Recipe
Pad Prik King is a vibrant Thai red curry dish featuring tender boneless chicken thighs and crisp green beans in a fragrant, savory, and slightly sweet red curry sauce made with garlic, red curry paste, and makrut lime leaves. This quick and easy stir-fried recipe is perfect served over jasmine rice for a deliciously satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- 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
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
- Cooked jasmine rice, for serving
Instructions
- Marinate the chicken: In a medium bowl, combine 2 tablespoons water, cornstarch, and fine sea salt. Add the chicken thigh strips and stir vigorously until they are well coated. Set aside to marinate while you prepare the other ingredients.
- Heat the oil and cook aromatics: Warm the canola or vegetable oil in a wok or large nonstick skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Then add the red curry paste and mash it into the oil, cooking until it darkens and crumbles, releasing its aroma, about 3 minutes.
- Cook the chicken: Add the marinated chicken mixture to the wok or skillet. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 4 minutes.
- Add beans and flavorings: Stir in the green beans, oyster sauce, and 1/4 cup water. Continue cooking, stirring occasionally, for 3 minutes or until the chicken is fully cooked and the beans have softened slightly.
- Finish with sugar and lime leaves: Add the sugar and sliced makrut lime leaves to the mixture. Cook for an additional 1 minute to meld flavors. Serve immediately over cooked jasmine rice, or with rice on the side if serving multiple dishes.
Notes
- You can adjust the amount of red curry paste according to your spice preference.
- If makrut lime leaves are unavailable, a little lime zest can be used as a substitute, though the flavor will differ.
- This dish is best served fresh and hot alongside jasmine rice which absorbs the flavorful sauce.
- Long beans provide the characteristic texture; alternatively, green beans can be used.
Keywords: Pad Prik King, Thai red curry chicken, green beans, Thai curry recipe, quick Thai dinner
