Pad Prik King (Thai Red Curry Stir-Fry with Chicken and Green Beans)

Love ordering Pad Prik King at your favorite Thai restaurant? Now you can make this spicy, aromatic Thai Red Curry Stir-Fry at home, easier, cheaper, and even more amazing than the one at your favorite Thai place!

What goes in Pad Prik King?

Pad Prik King, also known as Pad Ped Tua Fak Yao, is a Thai red curry stir-fry made with chicken, green beans, red curry paste, and fragrant kaffir lime leaves, all cooked without coconut milk. It’s spicy, salty, slightly sweet, and packed with bright, bold Thai flavor in every bite.

Fun fact: Even though “King” means ginger in Thai, there’s no ginger in this dish! The “King” in the name actually comes from older regional dialects, where it referred to a dry curry-style stir-fry made without coconut milk, so Pad Prik King really means “stir-fried curry with chilies.”

If you love Thai stir-fries as much as I do, don’t miss my Spicy Thai Basil Chicken (Pad Krapow Gai) that’s always a hit, Beef Panang Curry that’s that’s very similar to this one, but has coconut milk, or my Pad Nam Prik Pao (Thai Chili Paste Stir-Fry), it has that same smoky-sweet flavor with a touch more heat. 

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Why You’ll Love This Pad Prik King Recipe

• Authentic flavor – You’ll learn from a Thai cooking class teacher, aka me Sherri!, how to balance fish sauce, red curry paste, and sugar just like a Thai vendor would.
• Quick to make – Once you slice your chicken and green beans, it stir-fries in 10 minutes!
• Healthier and cheaper than takeout – Full of protein and veggies, and no coconut milk means it’s lighter but still packed with flavor!

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Pad Prik King Ingredients You’ll Need

• 2-3 tbsp. oyster sauce – For marinating the chicken. Oyster sauce infuses the chicken with a savory, slightly sweet flavor and helps it stay juicy when stir-fried. Soy sauce works too if you don’t have oyster sauce.
• 1.5 lbs or so chicken breasts or thighs, (usually 3 chicken breasts) thinly sliced into bite-size pieces (or pork, beef, or tofu) – The classic Pad Prik King protein! I often use chicken breasts since they cook quickly and stay tender when sliced thinly and marinated. Tofu, beef or pork also soak up the curry flavor well.
• 2–3 tbsp. cooking oil – Use coconut, avocado, or any neutral oil that can handle high heat. Coconut oil gives a subtle richness that pairs perfectly with the red curry paste.
• 2–4 tbsp. Thai Red Curry Paste or Prik King Curry Paste – The heart of Pad Prik King! If you can find Prik King Curry Paste, grab it, it’s the same paste used by Thai vendors and gives that deep, spicy, red chili flavor, but Thai Red Curry Paste works fine too! The more paste you use, the spicier it gets so be careful!
• 1 tbsp. paprika (optional) – Adds a smokier flavor and deeper red color, especially helpful if you don’t use as much curry paste or can’t handle much spice.
• 1–2 tbsp. fish sauce – The salty backbone of Thai cooking. Don’t worry about the smell, once it hits the pan, it transforms into pure umami magic. Start with 1 tablespoon, then taste and adjust.
• 1/2 tbsp.-1 tbsp. brown sugar or palm sugar – Balances the saltiness and spice, creating that addictive Thai sweet-savory harmony.
• 1/2–1 cup water – Adjust based on how saucy you like it. Thai Hubby loves extra sauce to drizzle over his rice, while I prefer it a little drier, both are yummy!
• 3 cups of long beans or green beans, sliced into 2 inch pieces– The signature veggie of Pad Prik King! Long beans are traditional, but regular green beans work perfectly. Slice them at an angle for the prettiest presentation and a crisp-tender bite.
• 3 fresh kaffir lime leaves, very thinly sliced (optional) – These add a burst of bright citrus aroma that instantly makes your kitchen smell like Thailand. If you can’t find them, it’ll still taste amazing!
• 2–3 boiled eggs, halved (optional) – A Thai-style side that’s often served with Pad Prik King! The soft yolk mellows out the spice and makes every bite rich and satisfying. Thai Hubby always says it’s the “redneck Thai way” to eat curry stir-fries, and he’s totally right.

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How to Make Pad Prik King

Step 1: Marinate the Chicken
Place 1.5 lbs boneless, skinless chicken breast or thighs, thinly sliced, in a bowl and toss with 2–3 tablespoons oyster sauce. Let it marinate for at least 10–15 minutes while you prep the rest of the ingredients. If you have extra time, let it marinate overnight for even deeper flavor.

Why marinate in oyster sauce? The salt and soy components gently break down the chicken so it stays tender, while the sugar helps lock in moisture and creates a silky texture when stir-fried. You can also use soy sauce if you don’t have oyster sauce, or fish sauce if you need a gluten-free option.

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Heat 2–3 tablespoons cooking oil in a wok or large skillet over medium-high heat. Add 2–4 tablespoons Thai Red Curry Paste (or Prik King Curry Paste) and 1 tablespoon paprika (optional), and stir-fry for 2–3 minutes until fragrant and the oil turns beautifully red. The paprika adds a smokier flavor and deeper color, especially if you’re using less curry paste or prefer a milder spice.

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Step 3: Add Chicken and Sauce
Add in the marinated chicken and a drizzle of 1 tablespoon fish sauce. Stir-fry until the chicken starts to change color.

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Step 4: Add the Green Beans and Water
Toss in 3 cups of long beans or green beans, sliced into 2 inchesl, and pour in 1/4–1/2 cup water, depending on how saucy you like it. Thai Hubby likes his Pad Prik King extra saucy, and I like mine a little drier, both ways are yum!

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Step 5: Season to Taste
Add another splash of 1 tablespoon fish sauce or to taste, and 1/2 tbsp-1 tbsp brown sugar, adjusting to your taste for that perfect salty-sweet-spicy Thai balance. Stir-fry until the chicken is cooked through and the beans are tender-crisp.

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Step 6: Finish and Serve
Turn off the heat and stir in 3 fresh kaffir lime leaves, thinly sliced, for a bright citrus aroma.

Serve hot with steamed jasmine rice, and if you want it spicier serve it with Prik Nam Pla, aka my Thai Flavor Bomb Sauce. And don’t forget the boiled eggs on the side! In Thailand, Pad Prik King is often paired with a halved boiled egg, the creamy yolk softens the spice and makes each bite rich and comforting. Thai Hubby calls it “the redneck Thai way” of eating, and I call it simple, homey, and oh-so-satisfying.

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Additions and Substitutions

• Chicken substitute: Pork, beef, or tofu.
• Green beans substitute: Long beans if you can find them at your Asian market, they’re extra crunchy and traditional.
• Fish sauce substitute: Mix 2½ tablespoons soy sauce + 2½ tablespoons vinegar + pinch of salt.
• Red Curry Paste or Prik King Curry Paste substitute: Panang curry paste, or mix chili paste (like sambal oelek or gochujang) with a little garlic, ginger, and lime juice.
• No kaffir lime leaves? Leave them out. Add a squeeze of lime juice for freshness.
• Want more sauce? Add an extra ¼ cup of water near the end of cooking.

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Tips for the Best Pad Prik King

• Use a large wok or cast-iron skillet: keeps everything hot and sizzling.
• Cook in two batches: if you are using a smaller wok or pan, I’d recommend cooking this in two batches. If there are too many ingredients the pan isn’t able to maintain the high heat needed for a stir-fry.
• Adjust spice level: Start with less curry paste, then add more once you taste it.
• Slice your chicken thinly: so it cooks quickly and absorbs the sauce.

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Storing and Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: I don’t recommend freezing Pad Prik King since the green beans lose their texture, but the curry paste mixture freezes great on its own.
Reheating: Warm gently in a skillet with a splash of water or oil until heated through. Avoid microwaving to keep the beans crisp.

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Pad Prik King Frequently Asked Questions

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Behind the Recipe

My Thai hubby doesn’t like Thai curry with coconut milk. Isn’t he weird?

He says it’s because many Thai desserts, like Mango Sticky Rice, have rich coconut milk as their base, so he grew up feeling that coconut milk, which many Thai curries are laden with (which is why I like them), is meant to be eaten for dessert.

I suppose it’s like how Thais eat corn for dessert, which I thought was weird at first since I’m used to savory grilled corn on the cob, but in Thailand, I grew to like corn mixed with coconut pieces and sugar. But alas, Thai Hubby never has loved coconut based Thai curries, which is why we don’t often eat Thai curries at our home.

But years ago, we went to our first ever Thai buffet at Thai House in Austin. We felt like we were at a lunch market in Thailand, but instead of ordering two dishes with rice, we got to choose any dish we wanted and eat as much as we wanted of them. It was heavenly.

It was at this restaurant that we got Pad Prik King. I barely remembered the dish from Thailand, but Thai Hubby told me that it was because it’s usually a banok dish, aka, a “redneck dish” because it’s eaten in the countryside more than in Bangkok. It’s made with a Thai red curry paste, no coconut milk, and stir-fried with chicken and a long green bean, and so spicy, and flavorful.

Thai Hubby requested if pretty please I could figure out how to make it. Of course! I couldn’t wait to make a Thai curry that he’d actually enjoy!

So I did, and it’s sooooo easy. All you do is pop open a container of Thai Red Curry Paste or Prik King Curry Paste, mix it with some oil, get it hot, add your meat and green beans, fish sauce and sugar, and you are good to go!

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What to Serve with Pad Prik King

Pad Prik King is full of spicy, bold red curry flavor, so it pairs best with simple, cooling sides that balance the heat. Here are some of my favorite ways to enjoy it:

• Steamed Jasmine Rice – The classic choice! Jasmine rice soaks up the flavorful curry sauce and mellows the spice perfectly.
• Boiled Eggs or Thai Fried Eggs – A Thai countryside favorite, and my Thai Hubby’s must-have! The rich yolk softens the spice and makes each bite feel creamy and comforting.
• Cucumber Slices – Cool, crisp cucumbers balance the chili heat and add a refreshing crunch to your plate.
• Thai Milk Tea – Sweet, creamy Thai Iced Tea or my Thai Lime Tea is the perfect way to cool your mouth after a spicy bite.
• Thai Egg Rolls – Light, crispy rolls make a nice contrast to the rich, stir-fried flavors of Pad Prik King.

And if you’d love to learn how to make Pad Prik King in person, join my Thai cooking class in Boone, NC!

If you make it, I want to see! Take a pic and tag me on Instagram @thaifoodie!

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