Description
A quick and flavorful Pad Prik King dish featuring tender chicken, vibrant long beans, and aromatic red curry, perfect for family dinners or gatherings.
Ingredients
Scale
- 1 lb chicken breast or thigh, cut into bite-sized pieces
- 2 teaspoons fish sauce, for marinating chicken
- 1 cooked salted duck egg, optional
- 3 tablespoons neutral flavored oil (like vegetable or canola oil)
- 3 tablespoons red curry paste
- 2 tablespoons palm sugar, finely chopped and packed
- 1 to 3 teaspoons fish sauce, for the stir fry
- 1/2 cup unsalted chicken stock or water
- 1 1/2 cups long beans, cut into 1.5-inch pieces
- 7 makrut lime leaves, torn into chunks and finely julienned
- Jasmine rice, for serving
Instructions
- Marinate chicken with 2 teaspoons of fish sauce for 15 minutes.
- Prepare the optional salted duck egg by cutting it in half.
- Sear half of the marinated chicken in a heated wok until browned; repeat with remaining chicken.
- Cook red curry paste in the pan until fragrant.
- Create the sauce by stirring in palm sugar and additional fish sauce, adding chicken stock as necessary.
- Add torn makrut lime leaves and let infuse.
- Combine everything, including chicken and long beans, and cook until chicken is done.
- Serve with jasmine rice and garnish with julienned lime leaves.
Notes
Customize by adding your favorite vegetables or swapping out protein for shrimp or tofu. Ensure chicken is at room temperature for even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg