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Pad Phrik Khing

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
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Gluten-free

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

Pad Phrik Khing

Mise en place

Ingredients

Measurements

Converted for display; the recipe amounts stay equivalent.

Ingredients

  • 450 gboneless pork loin, thinly sliced
  • 300 ggreen bean, trimmed, cut into 1-inch (2.5 cm) 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. 1

    Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.

    About 2 min

  2. 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. 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. 4

    Stir in fish sauce, palm sugar, and water. Mix well to combine all ingredients and dissolve the sugar.

    About 2 min

  5. 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. 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. 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. 8

    Transfer Pad Phrik Khing to a serving platter. Garnish with sliced red chili, if using.

    About 1 min

  9. 9

    Serve immediately with steamed jasmine rice.

Per serving

Nutrition

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.

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