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Pad Prik Khing (Thai Dry Red Chicken Curry)

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.
Course Dinner, Lunch
Cuisine Thai
Keyword Pad Prik Khing, Thai Dry Red Curry Chicken
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Calories 386kcal
Author Scruff


  • 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.


Calories: 386kcal | Carbohydrates: 11g | Protein: 21g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 123mg | Sodium: 467mg | Potassium: 348mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2128IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 2mg