This pad prik king recipe is perfect for your busy weeknights! It's a spicy Thai red curry stir-fry with Thai eggplants, long beans, and red curry paste that's ready in less than 20 minutes.
Serve it with jasmine rice and feel free to customize with your favorite proteins like pork or chicken.
I'm always in the mood for Thai red curry. Dishes like gaeng daeng and authentic Thai red curry are on my weekly dinner rotation, and this fiery stir-fry is one of my favorite orders at Thai restaurants.
Pad prik king, or pad prik khing, is a spicy Thai red curry stir-fry. In this classic Thai dish, curry paste gets stir-fried with greens beans and proteins like chicken or pork.
This stir-fried red curry is so quick and easy to make, it's perfect for a busy night or a lazy Sunday. Simply follow the easy instructions, and you'll have delicious, homemade Thai food on your table faster than takeout delivers!
One of the best things about this pad prik king recipe is how customizable it is. You can switch it up with your favorite proteins and vegetables, with the many customization options coming up after the instructions.
And whether you use my homemade Thai red curry paste or store-bought, it'll be just as delicious. You can easily customize the spice to suit your taste or make it mild for the kids.
I've added some Thai eggplants alongside the traditional yard long beans because I think they add a yummy crunch and just that bit of extra flavor. They're just perfect with the kaffir lime leaves that add a fresh, citrusy aroma.
It's a well-rounded street food with protein, vegetables, and carbs from the rice. It leans on the healthier side, so it's a guilt-free meal you can enjoy without thinking twice.
For the exact measurements, please scroll down to the recipe card at the end of this post.
Vegetarian: For a vegetarian option, omit the pork and use a vegetarian fish sauce alternative.
Vegetables: Feel free to add more stir-fry vegetables like bell peppers, broccoli, and bamboo shoots.
Proteins: Swap the pork belly for chicken breasts or thighs, beef, extra firm tofu, and even seafood like shrimp or squid.
Tamari: If you're gluten-free, tamari is a great substitute for soy sauce.
Pad prik gaeng is typically served with a side of steamed jasmine rice. It's perfect for tempering the heat. In the Northeast of Thailand, Isan, Thai sticky rice is the preferred rice choice - worth a try! Feel free to pair it with one of my refreshing drinks like green Thai tea and cha manao.
Let any leftovers cool down to room temperature before transferring them to an airtight container. Store it in your fridge for a maximum of 2–3 days.
Reheating: Reheat in a wok or skillet over medium heat and stir-fry until it's hot. Alternatively, you can use a microwave.
Quick and easy pad prik king recipe, ready in less than 20 minutes!
Chop the yard-long beans and Thai eggplants into pieces suitable for a single bite, and thinly slice the red chilies. Manually tear the kaffir lime leaves in half. Then, cut your chosen protein into thin slices.
Place a large wok or skillet on the stove over medium heat. Preheat oil and follow up with the red curry paste. Sauté the curry paste for about 20–30 seconds until fragrant.
Add bacon or your choice of protein and continue to stir-fry until it’s thoroughly cooked.
Add your sauces and seasonings – fish sauce, light soy sauce, oyster sauce, and white sugar. Stir everything together for about a minute.
Add sliced vegetables: long beans, Thai eggplants, kaffir lime leaves, and chilies. Continue to stir-fry and mix everything until the vegetables reach your preferred level of tenderness. Once done, serve the dish immediately. Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.