Pad Prik King - Thai Red Curry Stir Fry with Chicken
Pad Prik King with Chicken and Long Beans
Red curry paste does the heavy lifting in this vibrant stir-fry, coating tender chicken and crisp long beans in a sauce that's both fiery and fragrant. The makrut lime leaves add an unmistakable citrus perfume that makes this dish distinctly Thai.
Most stir-fries rely on fresh aromatics built from scratch, but pad prik king takes a smarter approach — letting red curry paste do the heavy lifting. This brilliant Thai technique transforms what could be a half-hour of prep into something you can pull together on a weeknight, while still delivering the complex, layered flavors that make Thai cuisine so compelling.
The dish belongs to the "dry curry" family, where the sauce clings to ingredients rather than pooling at the bottom of the plate. Long beans are traditional here because they hold their crunch beautifully against the intense heat, creating a textural contrast with the tender chicken. Those makrut lime leaves aren't just garnish — their oils release a bright, floral note that cuts through the curry paste's richness in a way regular lime juice never could.
What makes pad prik king particularly satisfying is how it balances restraint with boldness. The palm sugar tempers the curry paste's fire just enough, while the fish sauce adds that essential umami depth. It's the kind of dish that tastes like you've been cooking Thai food for years, even if this is your first attempt at working with curry paste.
Ingredients
- 1 lbboneless chicken breast or thigh, cut into bite-sized pieces
- 2 tspfish sauce, for marinating
- 1 salted duck egg, hard-cooked(optional)
- 3 tbspneutral cooking oil (vegetable or canola)
- 3 tbspThai red curry paste
- 2 tbsppalm sugar, finely chopped (or brown sugar)
- 1 tspfish sauce, for stir fry
- ½ cupchicken stock or water
- 1½ cupChinese long beans, trimmed and cut into 1.5-inch pieces
- 7 makrut lime leaves, 5 torn, 2 julienned for garnish
- jasmine rice, for serving
Instructions
- Toss the chicken pieces with 2 teaspoons fish sauce and let them marinate while you prep everything else. This brief seasoning time helps the meat absorb flavor and stay tender during the high-heat cooking ahead.⏱ 15 min
- If using salted duck egg, carefully crack it in half through the shell and scoop out the contents with a spoon. Cut the firm egg into chunky wedges or bite-sized pieces. The rich, salty egg adds an authentic touch to this dish.
- Get your wok screaming hot over high heat, then add the oil. When it shimmers, add half the marinated chicken in a single layer. Let it sear undisturbed for 1 minute — you want real browning here for depth of flavor.⏱ 1 min
- Give the chicken a quick stir to cook the other sides briefly, then transfer to a plate. Repeat with the remaining chicken. Don't worry about cooking it through completely — it'll finish in the sauce.
- Turn off the heat and let the wok cool slightly. Add more oil if the pan looks dry, then add the curry paste. Stir it around to loosen, then turn heat to medium and cook for 2 minutes, stirring constantly. The paste should darken and become very fragrant without burning.⏱ 2 min
- Stir in the palm sugar, 1 teaspoon fish sauce, and 1/4 cup of stock. Keep stirring until the sugar dissolves completely and the mixture forms a cohesive sauce. Add more stock if it starts to stick or looks too thick.
- Drop in the torn lime leaves and stir constantly for 30 seconds. You'll smell their intense citrus aroma bloom as they hit the hot sauce — that's exactly what you want.⏱ 30 sec
- Return the chicken to the wok and toss to coat in the aromatic sauce. Add the long beans and stir-fry until the chicken is cooked through and the sauce clings to everything nicely. Fold in the duck egg pieces if using them.
- Kill the heat and transfer everything to a serving platter. Scatter the julienned lime leaves on top along with any remaining duck egg wedges. Serve immediately with steamed jasmine rice to balance all that bold flavor.
Tips & Tricks
- Let the curry paste cook in the oil until it darkens and becomes fragrant — this blooming step is crucial for developing deep flavor and preventing the finished dish from tasting raw or one-dimensional.
- Don't overcrowd the chicken when searing; work in batches to get proper browning, which adds important depth to the overall dish.
- Palm sugar can be hard to measure when it comes in a solid block — use a sharp knife to shave off thin pieces, or grate it on a microplane for easier dissolving.
- Long beans should still have some snap to them when finished — they'll continue cooking slightly in the residual heat after you remove the pan from the stove.
- Save some of the torn makrut lime leaves to add right before serving for an extra hit of fresh aroma.
Frequently Asked Questions
Can I use regular green beans instead of long beans?
Yes, but cut them into 2-inch pieces and reduce the cooking time slightly since they're more tender than long beans. They won't have quite the same crisp texture, but they'll still be delicious.
What can I substitute for makrut lime leaves?
Regular lime zest works in a pinch — use about 2 teaspoons of finely grated zest added at the same time you would add the torn leaves. The flavor won't be identical, but you'll still get that bright citrus note.
Is the salted duck egg really optional?
Completely optional, though it adds an authentic creamy, salty element that balances the dish beautifully. You can find them at most Asian grocery stores, usually near the preserved foods section.
Can I make this with brown sugar instead of palm sugar?
Brown sugar works, but use about half the amount since it's sweeter than palm sugar. The flavor will be slightly different — less complex and caramelized — but still good.
Why does my curry paste stick to the pan?
Your heat is probably too high or the paste needs more oil. Lower the temperature to medium and add another tablespoon of oil if the paste starts sticking or looks dry.