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Dry Red Chicken Curry - Pad Prik Khing

Course Dinner, Lunch
Cuisine Thai
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Author Steph


  • 500 gm chicken thigh
  • 2 - 3 tbsp Thai red curry paste
  • 2 tbsp oil
  • 1/4 cup water
  • 1 - 2 tbsp fish sauce
  • 150 gm string beans / green beans, cut into 3 cm sections
  • 30 gm palm sugar, broken up / grated


  • 3 - 4 kaffir lime leaves, finely cut
  • 2 chillies, finely cut (optional)


  1. Prep all of your ingredients.

  2. 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.

  3. Take the pan off the heat and add let it cool for a minute and then add the curry paste.

  4. Put the fry pan back onto the stove on medium high and cook for 30 seconds.

  5. Add the chicken, sugar and fish sauce. Stir through and cook for a few minutes.

  6. Add the chopped beans and cook for one more minute.

  7. Check for seasoning and adjust according to your taste.

  8. Garnish with chopped kaffir lime leaves.