Another easy and quick Thai dinner tonight, let me introduce you to Phad Prik King (Thai Red Curry Stir-Fried Green Beans). Ta-da….It is 44°F. tonight and I need some “Thai heat” to warm me up. This is probably one of the most flavorful Thai dishes out there. It’s a dry curry, sweet, salty and spicy dish with all the coating of the Red Curry Paste
Speaking of red curry, other than Jasmin rice, I bet almost every Thai kitchen has Red Curry Paste
Just a few, right? ha ha So, yeah, no way I’m going to even try to make it myself.
My shortcut is to use the store bought. Growing up in Bangkok Thailand, I remember my grandma would spend time pounding the spices and herbs in a mortar to make curry paste. She was the best cook!
Here is the Red Curry Paste
Another ingredient that I like to use is kaffir lime leaves. Kaffir lime is a citrus fruit native to tropical Asian. The skin is used in many Thai dishes. They are also mixed in with curry paste. It smells citrusy. We’ll julienne (cut into thin strips) 2 leaves to garnish our Phad Prik King today. I use it a lot in Thai Seafood Soup (Tom Yum Talay) and Thai Chicken Coconut Soup (Tom Kha Gai).
As I mentioned earlier, this Phad Prik King should taste salty, sweet and spicy. We use a lot of Fish Sauce
Let’s cook some food!
In a large pot, bring water to a boil. Add green beans and cook about 5 minutes or until bright green in color and crisp-tender.
Transfer to a bowl of ice water to stop the cooking process and to keep the beans that pretty green color.
Drain.
Heat up 2 tablespoons of oil in a wok, cast iron or a large pan, low heat. Add the Red Curry Paste
Add the chicken, turn up the heat to medium-high, and start stir frying constantly, mix the chicken with the curry paste.
When the chicken is fully cooked, add the beans and red pepper. Stir quickly until everything is mixed together. If it is too dry, add a little bit of water into the pan.
Add about 1 teaspoon of Fish Sauce
Add about 1 tablespoon of sugar. Mix everything together. Taste to see if it needs more seasoning, it should taste salty, sweet, and spicy.
Add some of the kaffir lime leaves, save some to garnish later. Stir a few times.
Turn off the heat, serve hot with some Jasmin rice or quinoa. Garnish with the rest of the kaffir lime leaves. Enjoy!
That’s it. How easy was that? I hope you give this Phad Prik King a try, the recipe card is below.
- 2 large chicken breasts, sliced into thin pieces
- 1 lb. green beans (or Chinese long beans), cut into 1-inch long.
- 1 red bell pepper, cut into long strips
- 3 tablespoons Thai Red Curry Paste
- 1 teaspoon Fish Sauce
- 1 tablespoon sugar
- 2 tablespoons vegetable or Canola oil
- 3 kaffir lime leaves, julienned
- In a large pot, bring water to a boil. Add green beans and cook about 5 minutes or until bright green in color and crisp-tender. Transfer to a bowl of ice water to stop the cooking process and to keep the beans that pretty green color. Drain.
- Heat up the oil in a wok, cast iron or a large pan, low heat. Add Thai Red Curry paste. Stir and let it sizzle for about 20 - 30 seconds, and it should really be fragrant.
- Add the chicken, turn up the heat to medium-high, and start stir frying constantly, mix the chicken with the curry paste.
- When the chicken is fully cooked, add the beans and red pepper. Stir quickly until everything is mixed together. If it is too dry, add a little bit of water into the pan.
- Add Fish Sauce and sugar. Mix everything together. Taste to see if it needs more seasoning, it should taste salty, sweet, and spicy. Add some of the kaffir lime leaves, save some to garnish later. Stir a few times.
- Turn off the heat, serve hot with some Jasmin rice or quinoa. Garnish with the rest of the kaffir lime leaves. Enjoy!
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