Pad Prik King (Red Curry Chicken and Green Beans)
Published May 27, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1teaspoon cornstarch
- ¼teaspoon fine sea salt
- 1pound boneless, skinless chicken thighs, cut into ½-by-2-inch strips
- ¼cup canola or vegetable oil
- 4teaspoons minced garlic
- 3 to 4tablespoons red curry paste (see Tip 1)
- 8ounces long beans or green beans, cut into 1-inch segments (about 2 cups)
- 2teaspoons oyster sauce (preferably Thai)
- 1½teaspoons sugar
- 12makrut lime leaves (see Tip 2), thinly sliced crosswise
- Cooked jasmine rice, for serving
Nutritional analysis per serving (4 servings)
375 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 26 grams protein; 412 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Marinate the chicken: In a medium bowl, stir together 2 tablespoons water with the cornstarch and salt. Add the chicken and stir vigorously to combine.
- Step 2
Add the oil to a wok or large nonstick skillet and heat over medium. Add garlic and stir until the garlic is fragrant, about 30 seconds. Add the curry paste and mash it into the oil until fragrant, darkened and starting to crumble, about 3 minutes.
- Step 3
Add the chicken mixture and cook, stirring frequently, until the chicken is no longer pink, about 4 minutes.
- Step 4
Stir in the long beans, oyster sauce and ¼ cup water and cook, stirring occasionally, for another 3 minutes, until chicken is cooked through. Add the sugar and lime leaves and cook for 1 more minute. Serve over rice, or with rice on the side if serving with additional items.
- Curry pastes range in intensity as much as palates range in their heat tolerance. If your curry paste is particularly thick and concentrated — and you don’t like a lot of heat — you might want to take it down a notch to 3 tablespoons. If your curry paste is somewhat wetter and looser — or you like this quite spicy — you can increase to taste. With any spicy item, it’s best to start with less and add than aim to reverse the flame.
- For the brightest flavor, fresh lime leaves are ideal, but thawed frozen lime leaves work well, too. You can find fresh and frozen leaves at Thai or other Asian markets , and dried leaves online. (If using dried lime leaves, you can skip slicing them, for ease, and increase the amount, as their flavors are muted.)
Private Notes
Advertisement
Comments
Maseri or Mae Ploy curry paste are great options here. Also punch up the paste with more garlic, ginger, galangal, turmeric if you have it accessible. Would also suggest a splash of Red Boat fish sauce or other higher quality to finish.
Do you by chance recommend a brand or brands of curry paste to look for?
The best is definitely Mae Ploy brand. If you can't find that then the next best is Aroy-D. Both are from Thailand. Any American brand pales in comparison.
This was very good, though I needed to use more curry paste (Thai Kitchen). It took about 20 minutes to cook because I moved the chicken to on top of all the beans so they had a good 10 minutes of simmering to make them tender. I used boneless skinless breasts because of the short cooking time, but might try thighs next time.
I added some red onions thickly slicked and bell peppers, which helped balance the salt and heat, but otherwise made as is - It was delicious.
I made this with some leftover rotisserie chicken and it was super quick and delicious! Followed the rest of the directions as written while tossing in the “marinated” rotisserie chicken bits after the beans had cooked.