Pad prik khing is a Thai dry red curry made with chicken and green beans. It is usually served with steamed jasmine rice and a fried or salted egg. This recipe is a very quick and delicious meal to make which is perfect for a mid week dinner.
The first time I heard of this dish was back when I was in uni and waitressing at a Thai restaurant. We had just released a new menu, and this pad prik khing was now the spiciest dish you could order.
Given I could only just handle the green chicken curry, I decided there was no way I was even going to attempt this new dish. 13 years later and after a plethora of spicy Vietnamese food, I decided it was time to face my fears.
So it turns out this dish is really not that spicy at all. The version I make was inspired by this recipe here at Hot Thai Kitchen. I suppose a lot of it comes down to what curry paste you use, and how much. We have tried a number of different curry paste brands from the supermarket and they were all fairly mild. Of course, if you wanted to really get “lit up” then you could simply add chillies or make your own curry paste.
Frying the Chicken – Two Ways
There are two ways for cooking the chicken for this recipe.
You can cook the chicken separately on high heat which will prevent the chicken from releasing moisture and boiling the meat. To do this properly, it is important to not overcrowd the fry pan and make sure the pan is on high heat before you start. This may mean you will also have to cook the chicken in batches.
If you don’t care and just want things to be done as quickly as possible then just cook the chicken in the curry paste. The chicken pieces will release moisture and slightly thin out the curry sauce. On the upside it is easier and will still taste great.
What to Serve with Pad Prik Khing
We have been eating this with white steamed rice topped with a fried egg, garnished with kaffir lime leaves. This tastes divine and is a nice easy way to have for a quick supper. Other options are salted duck egg, fresh chillies as the garnish or just on it’s own with rice.
Our Tips for a Success
- Do not add the curry paste to a hot fry pan. The high heat will cause the paste to spit and possibly burn you. If this happens at any point, take the pan off the heat.
- Do not cook the beans for more than 1 minute. You just want to warm them through so they stay crunchy and delicious.
- Not all curry pastes are the same. The recipe says 2 -3 tbsp of curry paste because some are more punchier than others. If you find that the flavour is lacking, you can always add more at the end. Vice versa, if it is too strong then add a little water to dilute the sauce.
Recipes Similar to Pad Prik Khing
If you like this recipe here are some of our other Thai and curry recipes.
- Green chicken curry
- Chicken Pad Thai with Spring Vegetables
- Cheap and easy chicken curry
- Red Curry Chicken Noodle Soup
- Mango Sticky Rice
Show Us Your Creations
If you try any of our recipes, Scruff and I would love to see your creations! Please share it with us on Instagram using #scruffandsteph and @scruffandsteph! We would also appreciate any likes / shares / follows on our Facebook page, Pinterest and Instagram. Thank you for your support!
Pad Prik Khing (Thai Dry Red Chicken Curry)
- 500 gm chicken thigh
- 3 tbsp Thai red curry paste
- 2 tbsp oil
- 1/4 cup water
- 1 tbsp fish sauce or to taste
- 150 gm string beans / green beans, cut into 3 cm sections
- 30 gm palm sugar, grated
- 3 kaffir lime leaves, finely cut
- 2 chillies, finely cut (optional)
- Prep all of your ingredients.
- Heat up a fry pan on high. Then add 1 tbsp of oil and half of the chicken. Cook until 90% done and leave aside. Repeat with the other half.
- Take the pan off the heat and add let it cool for a minute and then add the curry paste.
- Put the fry pan back onto the stove on medium high and cook for 30 seconds.
- Add the chicken, sugar and fish sauce. Stir through and cook for a few minutes.
- Add the chopped beans and cook for one more minute.
- Check for seasoning and adjust according to your taste.
- Garnish with chopped kaffir lime leaves.