Pad Prik King - Red Curry Chicken and Long Beans

A spicy and aromatic Thai dish featuring red curry chicken and long beans (green beans) in a vibrant, tangy sauce.

Serves 4 servings Prep 10 min. Cook 10 min.
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Everything you need

Main

  • 300 g Green beans
  • 500 g Chicken breast (skinless, boneless), cut into bite-sized pieces
  • 2 tablespoons Thai red curry paste
  • 4 tablespoons coconut oil (or other)
  • 6 kaffir lime leaves
  • 4 cloves garlic
  • 3 serrano peppers (optional)

Sauce

  • 0.25 cup chicken stock
  • 1 1/2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon Golden Mountian sauce
  • Black pepper, to taste

Method

1

Step 1: Prep Ingredients

Slice the chicken into bite-sized pieces.

Chop the green beans into short segments.

Finely chop the garlic.

If using, finely chop the serrano peppers.

2

Step 2: Make Sauce

In a small container, mix together the sauce ingredients: 1/4 cup chicken stock, 1 1/2 tablespoons fish sauce, 2 tablespoons sugar, 1 tablespoon oyster sauce, 1 tablespoon Golden Mountian sauce, and a pinch of black pepper. Set aside.

3

Step 3: Stir Fry

Heat 4 tablespoons coconut oil in a wok over medium heat. Add the garlic and 2 tablespoons Thai red curry paste; stir-fry for 2-3 minutes until fragrant.

Increase the heat and add the chicken. Stir-fry until the chicken is about half-cooked.

Add the kaffir lime leaves and the green beans. Stir-fry until the chicken is nearly cooked and the beans are crisp-tender.

Pour in the prepared sauce and cook until the sauce thickens slightly.

4

Step 4: Serve

Serve the dish over hot cooked rice. Garnish with extra serrano peppers or fresh herbs if desired.