Pad Prik King (Thai Red Curry Chicken & Long Beans)
ID: 0c916021...
A quick and classic Thai stir-fry featuring tender chicken and crunchy long beans coated in a rich, sweet-and-savory red curry paste sauce. Served with a salted duck egg for a creamy, salty contrast that elevates the dish to perfection.
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🍳 Cooking Flow
Marinade chicken with fish sauce and oil, then sear in a hot wok until browned and set aside. → Sauté red curry paste with palm sugar and chicken stock until smooth, then add torn kaffir lime leaves. → Toss the chicken back in the wok with the sauce, stir-fry until cooked, and quickly toss in long beans. → Serve garnished with sliced kaffir lime leaves and cooked salted duck egg on the side.
Cooking Steps
Brief Cooking Order
Marinade chicken with fish sauce and oil, then sear in a hot wok until browned and set aside. → Sauté red curry paste with palm sugar and chicken stock until smooth, then add torn kaffir lime leaves. → Toss the chicken back in the wok with the sauce, stir-fry until cooked, and quickly toss in long beans. → Serve garnished with sliced kaffir lime leaves and cooked salted duck egg on the side.
Introduction
A quick and classic Thai stir-fry featuring tender chicken and crunchy long beans coated in a rich, sweet-and-savory red curry paste sauce. Served with a salted duck egg for a creamy, salty contrast that elevates the dish to perfection.
Step 1
Marinade sliced chicken with 2 tsp of fish sauce and 1-2 tsp of vegetable oil. Let sit for about 15 minutes.
Step 2
Prepare kaffir lime leaves: tear 4-5 leaves into chunks (removing the tough center rib) and finely slice 2-3 leaves into thin chiffonade strips.
Step 3
Cut cooked salted duck egg directly in half through the shell, then gently scoop out the egg halves with a spoon. Set aside for serving.
Step 4
Heat a wok on high heat, add oil, and sear chicken in batches without moving them for 1 minute to get a brown crust. Flip, lightly cook the other side, then remove from wok and set aside.
Step 5
Allow the wok to cool down slightly. Add oil, stir in the red curry paste to break up clumps, and turn heat to medium.
Ingredients List
Important Notes
Do not slice chicken breasts too thin, or they will dry out and overcook very quickly.
Adding a touch of vegetable oil to the raw chicken marinade keeps the pieces from clumping together in the wok.
Pad Prik King is a dry stir-fry; the curry paste should cling to the chicken and beans instead of forming a pool of sauce.
The dish is meant to have a balance of sweet and salty flavors, making it slightly sweeter than typical stir-fries.
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