Pad Prik Gaeng
Experience the vibrant flavors of Thailand with this quick and spicy Pad Prik Gaeng. Tender chicken and crisp green beans are stir-fried in a fiery red curry paste, balanced with aromatic kaffir lime and sweet palm sugar. This satisfying dish delivers a perfect blend of heat and umami, ideal for a weeknight meal.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 312 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 gchicken breast, thinly sliced
- 200 ggreen bean, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 pcsred bell pepper, sliced
- 2 pcsshallot, thinly sliced
- 3 clovegarlic, minced
- 3 tbspred curry paste
- 2 tbspfish sauce
- 1 tsppalm sugar, finely chopped
- 2 tbspvegetable oil
- 3 pcskaffir lime leaf, thinly sliced
garnish
- 0.5 cupthai basil leaf(optional)
Equipment
Wok · Chef's knife · Cutting board · Spatula · Measuring spoons
The method
Step by step
- 1
Slice the chicken breast into thin, bite-sized pieces against the grain.
Cook’s note: Slicing against the grain helps to tenderize the chicken and ensures it cooks evenly.
- 2
Trim the ends of the green beans and cut them into 1-inch pieces.
- 3
Core and thinly slice the red bell pepper into strips.
- 4
Finely mince the shallots and garlic.
Cook’s note: For a smoother paste, you can use a mortar and pestle to crush the shallots and garlic.
- 5
Finely chop or thinly slice the kaffir lime leaves, removing the tough central vein.
Cook’s note: The central vein of kaffir lime leaves can be bitter; removing it ensures a purer citrus aroma.
- 6
Heat the vegetable oil in a large wok or a heavy-bottomed skillet over medium-high heat until it shimmers.
About 1 min
Cook’s note: Ensure the wok is hot before adding ingredients to achieve a proper stir-fry and prevent sticking.
- 7
Add the minced shallots and garlic to the hot oil and stir-fry for 1 minute until they become fragrant and lightly golden.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can turn bitter quickly.
- 8
Add the red curry paste to the wok and stir-fry for 2-3 minutes, pressing it against the sides of the wok to release its aromatic oils.
About 3 min
Cook’s note: Cooking the curry paste properly develops its flavor and deepens its color.
- 9
Add the sliced chicken breast to the wok and stir-fry for 3-5 minutes, until it is mostly cooked through and no longer pink.
About 5 min
Cook’s note: Avoid overcrowding the wok; cook the chicken in batches if necessary to ensure it browns rather than steams.
- 10
Stir in the prepared green beans and sliced red bell pepper. Cook for 3-4 minutes, stirring frequently, until the vegetables are tender-crisp.
About 4 min
Cook’s note: The vegetables should retain a slight bite for optimal texture and freshness.
- 11
Pour in the fish sauce and add the finely chopped palm sugar. Stir well to combine all ingredients and ensure the sugar fully dissolves into the sauce.
About 1 min
Cook’s note: If palm sugar is hard, microwave it for a few seconds or finely chop it to help it dissolve faster.
- 12
Add the sliced kaffir lime leaves to the mixture and stir them in to infuse their citrusy aroma.
About 1 min
- 13
Remove the wok from the heat and stir in the fresh Thai basil leaves until they are just wilted.
About 1 min
Cook’s note: Adding basil at the very end preserves its vibrant color and delicate, fresh flavor.
- 14
Serve the Pad Prik Gaeng immediately with freshly steamed jasmine rice.
Per serving
Nutrition
- Calories
- 312.3kcal
- Protein
- 37.3g
- Carbs
- 14.7g
- Fat
- 11.3g
- Fibre
- 2.8g
- Sugar
- 5.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This dish pairs wonderfully with a simple side of steamed jasmine rice to soak up the flavorful sauce. For an extra layer of freshness, garnish with a sprinkle of fresh cilantro or a squeeze of lime. Feel free to substitute chicken with pork, beef, or shrimp, adjusting cooking times accordingly. For more heat, add a few bird's eye chilies along with the curry paste.
Store leftover Pad Prik Gaeng in an airtight container in the refrigerator.
Reheat in a skillet over medium heat with a splash of water or broth until warmed through. Alternatively, microwave in short bursts, stirring occasionally.
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