Main CourseDinner

Pad Phrik Khing

Name: Pad Phrik Khing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: thai
Ingredients: 450 g boneless pork loin thinly sliced; 300 g green bean trimmed, cut into 1-inch pieces; 4 tbsp red curry paste; 2 tbsp fish sauce; 1 tbsp palm sugar finely chopped; 4 pcs kaffir lime leaf thinly sliced; 2 tbsp vegetable oil; 0.25 cup water; 1 pcs red chili sliced, for garnish (optional)

Pad Phrik Khing is a vibrant Thai dry curry stir-fry, known for its bold flavors and aromatic red curry paste. It typically features green beans and a protein, all coated in a spicy, savory, and slightly sweet sauce. This recipe offers a balanced and authentic taste experience.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 300 kcal

Gluten-free

Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gboneless pork loin, thinly sliced
300 ggreen bean, trimmed, cut into 1-inch pieces
4 tbspred curry paste
2 tbspfish sauce
1 tbsppalm sugar, finely chopped
4 pcskaffir lime leaf, thinly sliced
2 tbspvegetable oil
0.25 cupwater

garnish

1 pcsred chili, sliced, for garnish(optional)

Equipment

wok · stirring_spoon · knife · cutting_board

The method

Step by step

1
Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
About 2 min
2
Add red curry paste to the hot oil and stir-fry for 2-3 minutes, until very fragrant and the oil separates from the paste.
About 3 min
Cook’s note: Stir continuously to prevent burning the paste.
3
Add sliced pork to the wok and stir-fry, breaking it apart, until it is mostly cooked through and no longer pink, about 5-7 minutes.
About 7 min
Cook’s note: Ensure the pork is in a single layer as much as possible for even cooking.
4
Stir in fish sauce, palm sugar, and water. Mix well to combine all ingredients and dissolve the sugar.
About 2 min
5
Add green beans to the wok. Stir-fry for 5-7 minutes, until the green beans are tender-crisp and bright green.
About 7 min
Cook’s note: Do not overcook the green beans; they should retain a slight crunch.
6
Stir in the thinly sliced kaffir lime leaves. Cook for another minute to allow their aroma to infuse the dish.
About 1 min
7
Taste and adjust seasoning if needed. The dish should be spicy, savory, and slightly sweet.
About 1 min
Cook’s note: Add more fish sauce for saltiness, palm sugar for sweetness, or a pinch of chili flakes for more heat.
8
Transfer Pad Phrik Khing to a serving platter. Garnish with sliced red chili, if using.
About 1 min
9
Serve immediately with steamed jasmine rice.

Per serving

Nutrition

49%Score

Calories: 300.1kcal
Protein: 25.2g
Carbs: 10.2g
Fat: 18.3g
Fibre: 2.1g
Sugar: 6.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Pad Phrik Khing in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or on the stovetop over medium heat until warmed through, adding a splash of water if dry.