Pad Phrik Khing
Pad Phrik Khing is a vibrant Thai dry curry stir-fry, known for its bold flavors and aromatic red curry paste. It typically features green beans and a protein, all coated in a spicy, savory, and slightly sweet sauce. This recipe offers a balanced and authentic taste experience.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 300 kcal
Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gboneless pork loin, thinly sliced
- 300 ggreen bean, trimmed, cut into 1-inch (2.5 cm) pieces
- 4 tbspred curry paste
- 2 tbspfish sauce
- 1 tbsppalm sugar, finely chopped
- 4 pcskaffir lime leaf, thinly sliced
- 2 tbspvegetable oil
- 0.25 cupwater
garnish
- 1 pcsred chili, sliced, for garnish(optional)
Equipment
wok · stirring_spoon · knife · cutting_board
The method
Step by step
- 1
Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
About 2 min
- 2
Add red curry paste to the hot oil and stir-fry for 2-3 minutes, until very fragrant and the oil separates from the paste.
About 3 min
Cook’s note: Stir continuously to prevent burning the paste.
- 3
Add sliced pork to the wok and stir-fry, breaking it apart, until it is mostly cooked through and no longer pink, about 5-7 minutes.
About 7 min
Cook’s note: Ensure the pork is in a single layer as much as possible for even cooking.
- 4
Stir in fish sauce, palm sugar, and water. Mix well to combine all ingredients and dissolve the sugar.
About 2 min
- 5
Add green beans to the wok. Stir-fry for 5-7 minutes, until the green beans are tender-crisp and bright green.
About 7 min
Cook’s note: Do not overcook the green beans; they should retain a slight crunch.
- 6
Stir in the thinly sliced kaffir lime leaves. Cook for another minute to allow their aroma to infuse the dish.
About 1 min
- 7
Taste and adjust seasoning if needed. The dish should be spicy, savory, and slightly sweet.
About 1 min
Cook’s note: Add more fish sauce for saltiness, palm sugar for sweetness, or a pinch of chili flakes for more heat.
- 8
Transfer Pad Phrik Khing to a serving platter. Garnish with sliced red chili, if using.
About 1 min
- 9
Serve immediately with steamed jasmine rice.
Per serving
Nutrition
- Calories
- 300.1kcal
- Protein
- 25.2g
- Carbs
- 10.2g
- Fat
- 18.3g
- Fibre
- 2.1g
- Sugar
- 6.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Pad Phrik Khing in an airtight container in the refrigerator.
Reheat in a microwave or on the stovetop over medium heat until warmed through, adding a splash of water if dry.
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