Pad Prik King (Thai Red Curry Stir-Fry with Chicken and Green Beans)

Ingredients

• 2-3 tbsp. oyster sauce
• 1.5 lbs chicken breasts or thighs (about 3 chicken breasts), thinly sliced into bite-size pieces (or pork, beef, or tofu)
• 2–3 tbsp. cooking oil
• 2–4 tbsp. Thai Red Curry Paste or Prik King Curry Paste
• 1 tbsp. paprika (optional)
• 1–2 tbsp. fish sauce
• 1/2 tbsp.-1 tbsp. brown sugar or palm sugar
• ½–1 cup water
• 3 cups long beans or green beans, sliced into 2-inch pieces
• 3 fresh kaffir lime leaves, very thinly sliced (optional)
• 2–3 boiled eggs, halved (optional)

Steps

1. 1

   Place 1.5 lbs boneless, skinless chicken breast or thighs, thinly sliced, in a bowl and toss with 2–3 tablespoons oyster sauce. Let it marinate for at least 10–15 minutes while you prep the rest of the ingredients. If you have extra time, let it marinate overnight for even deeper flavor.

2. 2

   Why marinate in oyster sauce? The salt and soy components gently break down the chicken so it stays tender, while the sugar helps lock in moisture and creates a silky texture when stir-fried. You can also use soy sauce if you don’t have oyster sauce, or fish sauce if you need a gluten-free option.

3. 3

   Heat 2–3 tablespoons cooking oil in a wok or large skillet over medium-high heat. Add 2–4 tablespoons Thai Red Curry Paste (or Prik King Curry Paste) and 1 tablespoon paprika (optional), and stir-fry for 2–3 minutes until fragrant and the oil turns beautifully red. The paprika adds a smokier flavor and deeper color, especially if you’re using less curry paste or prefer a milder spice.

4. 4

   Add in the marinated chicken and a drizzle of 1 tablespoon fish sauce. Stir-fry until the chicken starts to change color.

5. 5

   Toss in 3 cups of long beans or green beans, sliced into 2 inches, and pour in 1/4–1/2 cup water, depending on how saucy you like it. Thai Hubby likes his Pad Prik King extra saucy, and I like mine a little drier, both ways are yum!

6. 6

   Add another splash of 1 tbsp. fish sauce or to taste, and 1/2 tbsp.-1 tbsp. sugar, adjusting to your taste for that perfect salty-sweet-spicy Thai balance. Stir-fry until the chicken is cooked through and the beans are tender-crisp.

7. 7

   Turn off the heat and stir in 3 fresh kaffir lime leaves, for a bright citrus aroma.

8. 8

   Serve hot with steamed jasmine rice, and if you want it spicier serve it with Prik Nam Pla, aka my Thai Flavor Bomb Sauce.

9. 9

   And don’t forget the boiled eggs on the side! In Thailand, Pad Prik King is often paired with a halved boiled egg, the creamy yolk softens the spice and makes each bite rich and comforting. Thai Hubby calls it “the redneck Thai way” of eating, and I call it simple, homey, and oh-so-satisfying.