Pad prik khing
Pad prik khing, from above
Non vegThailand

Pad prik khing

A dry red curry stir fry with long beans and pork. Sticky, spicy and gone in minutes.

25 minTime
21 gProtein each
hotSpice
A dry curry2 chapters · 1 min read

Make it your way

Grandma's wayPork and long beans stir fried in red curry paste.
The original
416kcalsame
21 gproteinsame
4 gfibresame
25minutessame

Pad prik khing.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Dried red chilli6, soaked
Lemongrass1 stalk
Galangala small piece
Kaffir lime leaves (makrut lime leaves)5, shredded
Shallots3
Garlic5 cloves
Shrimp paste1 tsp
Coriander seeds½ tsp
Cooking oil (vegetable oil)2 tbsp
Porkor chicken, thinly sliced
Green beanslong beans, 4 cm pieces
Palm sugar (gula melaka)1 tbsp
Fish sauce1½ tbsp

Method

5 steps
  1. 1Pound the chillies, lemongrass, galangal, shallots, garlic, shrimp paste and coriander seeds to a paste.
  2. 2Fry the paste in the oil over medium heat for 2 minutes.
  3. 3Add the pork and stir fry until no pink remains.
  4. 4Add the beans with a splash of water and toss 3 minutes until bright and tender crisp.
  5. 5Season with palm sugar and fish sauce and cook until dry and sticky. Scatter lime leaves.
Serve it like this

Pile onto a plate beside jasmine rice, a fried egg with crisp edges on top if you like.

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Make it a meal

What goes with Pad prik khing: a bread or rice, a side, something to drink and something sweet.

Bread or rice Khao kha moo180 min
Bread or rice Methi thepla40 min
On the side Tom kha gai30 min
On the side Yam som o35 min
To drink Cha manao12 min
Something sweet Bua loy40 min
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