Main CourseDinner

Pad Prik Gaeng

Name: Pad Prik Gaeng
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: thai
Ingredients: 450 g chicken breast thinly sliced; 200 g green bean trimmed and cut into 1-inch pieces; 1 pcs red bell pepper sliced; 2 pcs shallot thinly sliced; 3 clove garlic minced; 3 tbsp red curry paste; 2 tbsp fish sauce; 1 tsp palm sugar finely chopped; 2 tbsp vegetable oil; 3 pcs kaffir lime leaf thinly sliced; 0.5 cup thai basil leaf (optional)

Experience the vibrant flavors of Thailand with this quick and spicy Pad Prik Gaeng. Tender chicken and crisp green beans are stir-fried in a fiery red curry paste, balanced with aromatic kaffir lime and sweet palm sugar. This satisfying dish delivers a perfect blend of heat and umami, ideal for a weeknight meal.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 312 kcal

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

Mise en place

Ingredients

450 gchicken breast, thinly sliced
200 ggreen bean, trimmed and cut into 1-inch pieces
1 pcsred bell pepper, sliced
2 pcsshallot, thinly sliced
3 clovegarlic, minced
3 tbspred curry paste
2 tbspfish sauce
1 tsppalm sugar, finely chopped
2 tbspvegetable oil
3 pcskaffir lime leaf, thinly sliced

garnish

0.5 cupthai basil leaf(optional)

Equipment

Wok · Chef's knife · Cutting board · Spatula · Measuring spoons

The method

Step by step

1
Slice the chicken breast into thin, bite-sized pieces against the grain.
Cook’s note: Slicing against the grain helps to tenderize the chicken and ensures it cooks evenly.
2
Trim the ends of the green beans and cut them into 1-inch pieces.
3
Core and thinly slice the red bell pepper into strips.
4
Finely mince the shallots and garlic.
Cook’s note: For a smoother paste, you can use a mortar and pestle to crush the shallots and garlic.
5
Finely chop or thinly slice the kaffir lime leaves, removing the tough central vein.
Cook’s note: The central vein of kaffir lime leaves can be bitter; removing it ensures a purer citrus aroma.
6
Heat the vegetable oil in a large wok or a heavy-bottomed skillet over medium-high heat until it shimmers.
About 1 min
Cook’s note: Ensure the wok is hot before adding ingredients to achieve a proper stir-fry and prevent sticking.
7
Add the minced shallots and garlic to the hot oil and stir-fry for 1 minute until they become fragrant and lightly golden.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can turn bitter quickly.
8
Add the red curry paste to the wok and stir-fry for 2-3 minutes, pressing it against the sides of the wok to release its aromatic oils.
About 3 min
Cook’s note: Cooking the curry paste properly develops its flavor and deepens its color.
9
Add the sliced chicken breast to the wok and stir-fry for 3-5 minutes, until it is mostly cooked through and no longer pink.
About 5 min
Cook’s note: Avoid overcrowding the wok; cook the chicken in batches if necessary to ensure it browns rather than steams.
10
Stir in the prepared green beans and sliced red bell pepper. Cook for 3-4 minutes, stirring frequently, until the vegetables are tender-crisp.
About 4 min
Cook’s note: The vegetables should retain a slight bite for optimal texture and freshness.
11
Pour in the fish sauce and add the finely chopped palm sugar. Stir well to combine all ingredients and ensure the sugar fully dissolves into the sauce.
About 1 min
Cook’s note: If palm sugar is hard, microwave it for a few seconds or finely chop it to help it dissolve faster.
12
Add the sliced kaffir lime leaves to the mixture and stir them in to infuse their citrusy aroma.
About 1 min
13
Remove the wok from the heat and stir in the fresh Thai basil leaves until they are just wilted.
About 1 min
Cook’s note: Adding basil at the very end preserves its vibrant color and delicate, fresh flavor.
14
Serve the Pad Prik Gaeng immediately with freshly steamed jasmine rice.

Per serving

Nutrition

74%Score

Calories: 312.3kcal
Protein: 37.3g
Carbs: 14.7g
Fat: 11.3g
Fibre: 2.8g
Sugar: 5.9g

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

Keep it good

Cook’s note:

This dish pairs wonderfully with a simple side of steamed jasmine rice to soak up the flavorful sauce. For an extra layer of freshness, garnish with a sprinkle of fresh cilantro or a squeeze of lime. Feel free to substitute chicken with pork, beef, or shrimp, adjusting cooking times accordingly. For more heat, add a few bird's eye chilies along with the curry paste.

Storage

Store leftover Pad Prik Gaeng in an airtight container in the refrigerator.

Reheating

Reheat in a skillet over medium heat with a splash of water or broth until warmed through. Alternatively, microwave in short bursts, stirring occasionally.