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Pad Prik King Thai Red Curry Stir Fry with Chicken

A delightful Thai stir-fry featuring tender chicken, vibrant long beans, and a rich red curry sauce, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken breast or thigh, cut into bite-sized pieces Feel free to use organic or free-range chicken for the best flavor.
  • 2 teaspoons fish sauce (for marinating the chicken) A good-quality brand makes a significant difference!
  • 1 cooked salted duck egg (optional) Adds creamy richness that elevates the dish.
For the Stir Fry
  • 3 tablespoons neutral-flavored oil Like canola or grapeseed oil.
  • 3 tablespoons red curry paste Choose a brand with no preservatives for authentic taste.
  • 2 tablespoons palm sugar, finely chopped Brown sugar can be used as a substitute.
  • 1 to 3 teaspoons fish sauce (for the stir fry)
  • 1/2 cup unsalted chicken stock or water Homemade stock is always preferred for extra flavor.
  • 1 1/2 cups long beans, cut into 1.5-inch pieces
  • 7 makrut lime leaves 5 torn into chunks; the more fragrant, the better!
  • 2 finely julienned makrut lime leaves for garnish
For Serving
  • Jasmine rice Pairs perfectly with the bold flavors.

Method
 

Preparation
  1. Marinate the chicken: Toss the chicken with 2 teaspoons of fish sauce and let it marinate for about 15 minutes.
  2. If using, prepare the salted duck eggs: Cut them in half and scoop out the yolks and whites.
Cooking
  1. Heat enough oil in a wok or large skillet over high heat until shimmering.
  2. Sear half of the chicken until browned, about 1 minute, then remove it from the pan and repeat with the remaining chicken.
  3. Add more oil with the heat off, then add the curry paste, stirring until aromatic (about 30 seconds).
  4. Stir in the palm sugar and a splash of fish sauce, adding chicken stock to deglaze the pan.
  5. Toss in the torn makrut lime leaves and let them infuse for about 30 seconds.
  6. Return the seared chicken to the pan, add the long beans, and cook until the chicken is fully cooked, about 5 minutes.
  7. Stir in the duck egg chunks (if using) and let everything meld for an additional 2 minutes.
  8. Garnish with julienned lime leaves and serve over jasmine rice.

Notes

For best results, allow chicken to be at room temperature before cooking. Be sure to have all ingredients prepped before starting.