What is Pad Prik King made of?

It’s a Thai stir-fry made with chicken, red curry paste, green beans, and kaffir lime leaves, sugar, fish sauce, no coconut milk!

What does Pad Prik King taste like?

Spicy, salty, and slightly sweet, with a fragrant citrus note from the lime leaves.

Why is it called Pad Prik King if there’s no ginger?

“King” means ginger in Thai, but in this dish’s name, it doesn’t actually refer to the ingredient! It’s an old word that stuck around from regional dialects, where it meant a dry curry-style stir-fry with no coconut milk, so Pad Prik King really means “stir-fried curry with chilies,” not “stir-fried chili and ginger.”

Is Pad Prik King spicy?

Yes! It’s one of Thailand’s spicier stir-fries since there isn't coconut milk to soften the spicy chilies in the red curry paste, but you can adjust the heat by using less curry paste.

Can I make Pad Prik King vegan?

Yes! Use tofu as your protein and replace fish sauce with 2½ tablespoons soy sauce + 2½ tablespoons vinegar + pinch of salt.

What is the meaning of Pad Prik?

“Pad Prik” in Thai means “stir-fried chili.” Pad means stir-fry, and prik means chili. So any dish with “Pad Prik” in the name will have some delicious heat!

What is the difference between Pad Ped and Pad Prik?

Both are spicy Thai stir-fries that use red curry paste, but Pad Ped is a broader term that can describe any spicy curry-style stir-fry, sometimes it includes coconut milk, sometimes not, depending on the region. Pad Prik , on the other hand, usually means a dry-style stir-fry with red curry paste or fresh chilies, and no coconut milk.

For sure! Pad Prik is so good! It’s spicy, fragrant, and full of flavor from the curry paste. If you love bold Thai flavors and a dish that comes together fast, you’ll adore it.

How does Pad Prik compare to other Thai dishes?

Pad Prik is like the fiery cousin of Thai Panang Curry , it has the same red curry paste flavor but no coconut milk, so the taste is stronger and less creamy.

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

Name: Pad Prik King (Thai Red Curry Stir-Fry with Chicken and Green Beans)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 2-3 tbsp. oyster sauce; 1.5 lbs chicken breasts or thighs (about 3 chicken breasts), thinly sliced into bite-size pieces (or pork, beef, or tofu); 2–3 tbsp. cooking oil; 2–4 tbsp. Thai Red Curry Paste or Prik King Curry Paste; 1 tbsp. paprika (optional); 1–2 tbsp. fish sauce; 1/2 tbsp.-1 tbsp. brown sugar or palm sugar; ½–1 cup water; 3 cups long beans or green beans, sliced into 2-inch pieces; 3 fresh kaffir lime leaves, very thinly sliced (optional); 2–3 boiled eggs, halved (optional)

Description

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!

Ingredients

Scale

2-3 tbsp. oyster sauce
1.5 lbs chicken breasts or thighs (about 3 chicken breasts), thinly sliced into bite-size pieces (or pork, beef, or tofu)
2–3 tbsp. cooking oil
2–4 tbsp. Thai Red Curry Paste or Prik King Curry Paste
1 tbsp. paprika (optional)
1–2 tbsp. fish sauce
1/2 tbsp.-1 tbsp. brown sugar or palm sugar
½–1 cup water
3 cups long beans or green beans, sliced into 2-inch pieces
3 fresh kaffir lime leaves, very thinly sliced (optional)
2–3 boiled eggs, halved (optional)

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Instructions

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.

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.

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.

Step 4: Add the Green Beans and Water
Toss in 3 cups of long beans or green beans, sliced into 2 inches, 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!

Step 5: Season to Taste
Add another splash of 1 tbsp. fish sauce or to taste, and 1/2 tbsp.-1 tbsp. 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.

Step 6: Finish and Serve
Turn off the heat and stir in 3 fresh kaffir lime leaves, 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.

Notes

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.
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.
Fish sauce substitute: Mix 2½ tablespoons soy sauce + 2½ tablespoons vinegar + pinch of salt.
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.

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.
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.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Curry
Method: Stir-Fry
Cuisine: Thai