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Hi guys!
I’m SO excited today because I’m about to share my new FAV Thai food, Pan Prik King recipe with you!!
Pad Prik King is Thai red curry stir-fried green beans. Usually, stir-fried with chicken or beef and personally I love beef because the pungent spicy red curry and green beans go SO well with beef!
If you decide to use chicken, you can go ahead and do so, nothing to adjust – just follow exactly this pad prik king recipe!
Let’s prepare the ingredients first!
Cut the beef in bite-size. I used ribeye steak because the texture is perfect with green beans, but you can also use beef chuck or skirt steak. If you are using chicken, you can either use breasts or thighs.
Cut long green beans into 1 1/2-inch long pieces. You can use regular green beans too, those works fine too!
You will also need kaffir lime leaves. It’s easy to find at Chinese or Thai grocery stores. You can also get it to form online!
Heat a wok or large skillet over high heat. Add 1 tbsp oil and wait until you can see the wave in the oil and a bit of smoke.
Add the beef, season with a pinch of salt and pepper. Stir fry for 1 to 2 minutes or until the edges are crispy seared and 1/2 to 3/4 way cooked. Turn off the heat, transfer the beef from the wok to a plate and set aside.
The heat is still off, add the remaining 1 tbsp oil into the now-empty wok along with red curry paste, garlic, chili flakes, and Asian mother chili sauce.Turn the heat back on to over high heat and stir fry the sauces all together, about 45 seconds to 1 minute.
I added extra chili flakes and my Asian chili sauce because this brand of red curry paste has a very strong sweet flavor and lack of pungent-ness. Check out my Asian chili sauce recipe! Trust me, you will keep making this because once you make it, you can’t live without it!!
I used Simple Asian Thai Kitchen brand red curry paste because I noticed is the easiest one to get from the regular Asian grocery store. The measurement of this recipe is based on this brand of red curry, so if you are using a different brand of homemade red curry paste, please adjust the fish sauce, chili flakes, and sugar amount to your taste!
Of course, homemade red curry paste will be my first choice, but if you want a bit more authentic, Mae Ploy brandis good, you can also get Mae Ploy online too.
Add green beans and kaffir lime leaves and stir fry until the green beans are covered with the sauce evenly.
Now, add 1/4 cup of water (1/2 of water if you’re using regular green beans), fish sauce, and palm sugar. Stir fry for 3 to 4 minutes or until green beans is cooked to your like. Add a tbsp water at a time if the sauce is getting too thick or burning.
Return the seared beef into the wok and stir fry all together, about 1 minute. Remove from heat and it’s ready to serve!
Serve with some warm cooked Jasmine rice and enjoy!
- Author: Seonkyoung Longest
- Total Time: 8 mins
- Yield: 3 to 4 1x
Description
Ingredients
Scale
- 2 tbsp cooking oil
- 10 oz beef ribeye, chuck or skirt steak, cut into bite sizes (You can use chicken too)
- pinch of salt
- pinch of black pepper
- 3 tbsp Thai red curry paste
- 3 cloves garlic, chopped
- 1 tbspThai red pepper flakes, optional
- 1 tbsp Asian Mother Chili Sauce, optional
- 10 oz long green beans or regular green beans, cut into 1 1/2-inch long pieces
- 3 to 5 kaffir lime leaves, center stem removed
- 1/4 cup water
- 1 to 2 tbsp fish sauce (depending on what red curry paste you’re using adjust to your taste)
- 1/2 to 1 tsp palm sugar, honey or regular sugar (depending on what red curry paste you’re using adjust to your taste)
Instructions
- Heat a wok or large skillet over high heat. Add 1 tbsp oil and wait until you can see the wave in the oil and a bit of smoke.
- Add the beef, season with pinch of salt and pepper. Stir fry for 1 to 2 minutes or until the edges are crispy seared and 1/2 to 3/4 way cooked. Turn off the heat, transfer the beef from the wok to a plate and set aside.
- The heat is still off, add remaining 1 tbsp oil into now-empty wok along with curry paste, garlic, chili flakes and Asian mother chili sauce. Turn the heat back on to over high heat and stir fry the sauces all together, about 45 seconds to 1 minute.
- Add green beans and kaffir lime leaves and stir fry until the green beans are covered with the sauce evenly. Now, add 1/4 cup of water (1/2 of water if you’re using regular green beans), fish sauce and palm sugar. Stir fry for 3 to 4 minutes or until green beans are cooked to your like. Add a tbsp water at a time if the sauce is getting too thick or burning.
- Return the seared beef into the wok and stir fry all together, about 1 minute. Remove from heat and it’s ready to serve!
Serve with some warm cooked Jasmine rice and enjoy!
- Cook Time: 8 mins
