Pad Prik King Recipe (Thai Red Curry Stir-Fry)
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here .
If you’re in the mood for spicy curry but don’t have time to let a pot simmer, this pad prik king recipe is your answer.
It’s a traditional Thai red curry stir-fry made with crisp vegetables, tender pork belly (or whatever protein you prefer), and red curry paste. It’s on my weekly dinner rotation, and once you see how easy it is to make at home, it will be on yours, too!
What is pad prik king?
Pad prik king is a spicy Thai red curry stir-fry. It’s made by sautéing red curry paste in oil, then tossed with meat, long beans, kaffir lime leaves, and seasonings. It tastes bold, savory, slightly sweet, and spicy, and is cooked without coconut milk.
What makes this dish special is that it’s a dry stir-fry curry. You still get that deep red curry flavor, but it’s more concentrated. The paste clings to the stir-fried meat and vegetables instead of swimming in coconut sauce.
Why this dish is on my weekly rotation
It stops the dinner-time overthinking. You know those evenings when you’re standing in front of the fridge, too tired to decide? This recipe fixes that.
I use chicken when I want something light. Other days? Pork belly, because honestly, life is short. Either way, protein and vegetables are already in the pan, so I don’t have to stress about sides.
It’s also my cheat code on busy nights. When I’m tired but still want something homemade, this is what I love to make. All it takes is about 20 minutes and one pan.
And that texture…
The snap of long beans.
The caramelized edges of the pork.
That dry curry paste clinging to every vegetable and meat
That’s what makes this dish so good.
I also have recipes for green curry stir-fry and yellow curry stir-fry!
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
✱ You’ll find everything at Asian grocery stores. Exact measurements are in the recipe card below.
- Pork belly – I swear by pork belly for this dish. You want that nice balance of fat and meat because, as it renders down, it absorbs the curry spices.
- Yardlong beans – These stay slightly crisp and add freshness. Cut into bite-sized pieces and don’t overcook; they should still have snap.
- Thai eggplants (optional) – I love adding these for extra crunch. If you can’t find them, the dish is still amazing without them.
- Kaffir lime leaves – Make sure to remove the tough stems before you tear them into the wok.
- Oyster sauce, fish sauce & light soy sauce – Together, they create that savory, umami-rich glaze that coats everything. My go-to fish sauce brand is Megachef.
- White sugar – Balances the salt from the fish sauce and the heat from the paste.
- Thai red curry paste – If you have time to pound your own, use my red curry paste recipe. A good store-bought brand like Mae Ploy works too.
- Oil – Use something with a high smoke point like canola or vegetable oil.
- Water (optional) – Traditionally, this is a “dry” stir-fry, but if you like it a bit saucier, a splash of water at the end does the trick.
- Fresh chili peppers (optional) – I usually toss in some Thai jinda or bird’s eye chilies for extra spice. If you’re cooking for kids, feel free to leave these out or deseed them to keep things mild.
How to make red curry stir-fry
- Prep your ingredients. Chop the beans into bite-sized pieces and quarter the eggplants. Thinly slice the chilies (if using). Tear the kaffir lime leaves to release their aroma and slice your protein into thin strips.
- Fry the curry paste. Heat oil in a wok over medium heat. Add the red curry paste and sauté for about 20–30 seconds until it smells fragrant.
- Sear the protein. Add your pork belly (or preferred meat) to the wok. Stir-fry until the meat is about 80% cooked and well-coated in the paste.
- Season the stir-fry. Stir in the fish sauce, light soy sauce, oyster sauce, and sugar. Mix for about a minute until the seasonings form a thick, glossy glaze over the protein.
- Toss in the vegetables. Add the beans, eggplants, lime leaves, and chilies. Stir-fry until the vegetables are tender but still have a nice snap. Serve immediately with a side of steamed rice.
Customize this recipe
❥ Make it vegetarian: Omit the pork and use a vegetarian mushroom sauce or a plant-based fish sauce alternative.
❥ Switch the veggies: This dish is very forgiving. If you don’t have yardlong beans, feel free to toss in bell peppers, broccoli, or even bamboo shoots.
❥ Protein swaps: I love pork belly, but this works perfectly with chicken breasts, sliced beef, extra-firm tofu, or even shrimp.
Storage and reheating
- In the fridge: You can store any leftovers in an airtight container for up to 3 days.
- Freezing: I wouldn’t recommend freezing this one. The yardlong beans and Thai eggplants lose that signature “snap” once they’ve been frozen and thawed, turning a bit mushy.
- Reheating: The best way to bring this back to life is in a wok or skillet over medium heat with a tiny splash of water to loosen the glaze. If you’re in a rush, the microwave works fine.
Pad Prik King Recipe (Thai Red Curry Stir-Fry)
Equipment
- Measuring spoons & cups
- Cutting board & knife
- Wok or large skillet
- spatula
Ingredients
- 1½ tablespoon oil
- 2 tablespoons red curry paste
- 1¼ cups pork belly, thinly sliced
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- ½ tablespoon fish sauce
- 1½ tablespoon white sugar
- 10 yardlong beans, sliced into bite-sized pieces.
- 5 Thai eggplants, optional, halved or quartered
- 3 red chilies, optional, add to taste
- 3 kaffir lime leaves, stems removed
- 3 tablespoons water, optional, if you prefer a saucy dish
Instructions
- Prep your ingredients. Chop the beans into bite-sized pieces. Halve or quarter the eggplants (if using) and thinly slice the optional red chilies. Tear the kaffir lime leaves to release their aromatic oils and slice your protein into thin, even strips for quick cooking.
- Fry the curry paste. Heat the oil in a large wok or skillet over medium heat. Add the red curry paste and sauté for about 20–30 seconds, breaking it up with your spatula until it’s fragrant.
- Sear the protein. Add the pork belly (or your protein of choice) to the wok. Stir-fry until the meat is almost fully cooked and every piece is well-coated in the spicy red paste.
- Season. Stir in the fish sauce, light soy sauce, oyster sauce, and sugar. Mix for about a minute until the seasonings melt into a thick, savory glaze that clings to the protein.
- Fry the vegetables. Toss in the yardlong beans, eggplants, lime leaves, and chilies. Stir-fry until the vegetables are tender but still have a nice snap. Serve immediately with rice!
Notes
- Use the nutrition card in this recipe as a guideline.