pad prik khing

Quick, easy and full of Thai flavour, this chilli stir fry with beef and beans is an absolute delight. Sweet, sour, spicy and salty - it packs a punch! Learn how...

Pad Prik King

coconut oil ((or vegetable oil))

beef

salt & pepper

curry

shallot ((thinly sliced))

beans

kaffir lime leaves

Thai red chillies

tbsp fish sauce

tsp palm sugar ((or regular sugar))

Heat the oil in a wok or large, deep frying pan until hot and just smoking. Add the steak, together with a pinch of both salt and pepper. Let this fry over a high heat for 2-3 minutes until charred. Remove from the pan and set aside.

In the same pan, add the shallot and fry for 30 seconds before adding the curry paste - stir about 30 seconds before adding the beans, kaffir lime leaves and Thai chillies (if using). Splash in around 1 cup of water too.

Stir everything and let the beans simmer in the pan for 3 minutes until just cooked through. The sauce should also have reduced a little. 

Return the beef to the pan with any juices along with the fish sauce and sugar. Stir fry for 30 seconds then remove from the heat, and you’re done!

Serve with fluffy jasmine rice.

https://www.youtube.com/watch?v=5cBX0PiM_O4

This authentic Thai Pad Prik King (Phrik King) is quick, simple and intensely flavourful. If spice is your thing, this stir fry doesn't disappoint - it's jam packed with flavour and heat! If fast food is your thing, again you won't be sad! It's done in 10 minutes - quicker than ANY fast food. Learn how to make this super easy and super-charged tasty Thai classic at home. See for yourself how easy it is and then hop over to cookeatworld.com for the full recipe.

https://www.cookeatworld.com/pad-prik-king/

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Pad Prik King - How to make a spicy Thai stir fried beef in 10 minutes.

This easy Pad Prik Khing red curry green beans with shrimp is a popular Thai stir-fry dish. It uses fresh green beans, shrimp, and premade prik khing curry paste and is topped off with fragrant kaffir lime leaves. It can be ready in 20 minutes!

Pad Prik Khing red curry green beans with shrimp

oil (coconut, grapeseed, avocado, vegetable, or canola).

garlic,

can Prik Khing curry paste

coconut cream (or 1.25 cup coconut milk)

shrimp,

kaffir lime leaves,

brown sugar sugar

teaspoons Thai fish sauce

green beans

Garnishing options. Thai red chilis sliced long and thin and seeds removed or thinly sliced kaffir lime leaves.

Fry garlic with oil in a large skillet, a wok, or a frying pan on medium-high heat until the garlic is lightly golden brown (30 seconds or so).

Add the curry paste to the skillet, break up the curry paste chunks, and mix well with the garlic. Fry for 1 minute until the paste is fragrant. Turn the heat down to medium if your stove top gets hot quickly.

Add the coconut cream and mix it well with the paste.

Let the sauce cook until thickens, occasionally stirring, for about 2-3 minutes.

Add the shrimp into the sauce and stir until well coated with the sauce.

Add the rest of the ingredients (kaffir lime leaves, sugar, and fish sauce), mix in really well, and stir often. Cook for 1-2 minutes. Taste the sauce here and adjust it with more fish sauce or sugar.

Add the green beans, stir well, and cook for 2-3 minutes. Do not overcook the green beans. You want to leave a little crunch for taste. Add a little bit of water if the curry gets too dry.

Taste it last time, and add more fish sauce or sugar as needed. Serve warm with jasmine rice. ENJOY!

This was such a phenomenal flavor-packed meal to cook in such a short time!  It will be in heavy rotation at our house.   We had no problem finding the curry blend or other ingredients.  I had never used the cans of curry blend before - such a convenient size!  I used frozen shrimp and let it unthaw about 10 min before putting it in.  Enjoy!

We love the rich flavor of this dish.  It was very easy to prepare too.  We ate without rice, and it was excellent by itself.

I got so excited to make a new Thai dish because I had the green beans on hand.... but I did not have Pad Prik Khing curry paste so subbed with Maesri green curry paste.  It came amazing.  I have never Pad Prik Khing curry paste.... but I definitely want to try it.  I also did not have shrimp so I substituted with chicken like Suwanee recommended.  I used thighs, cut in small pieces.  I also have not had luck in the past with the right ratio of green curry paste to coconut milk so I started with half a can of paste and then used 2/3 of coconut milk.... on the spot as I started cooking I felt to try this.  I thought we can add more if we need.  I ended up liking the ratio, and not adding more.  It came perfect for us.  We were licking dishes and pans, and no leftovers.  Ok, no more fear over making curry with recipes like this.  I have never had luck with the canned pastes for some reason in the past, but this was a winner and we will be having this recipe often.  Next time, we will try with shrimp and pad prik curry paste.  Ps, I used lakanto, I believe it is a monk fruit sugar in this curry, for the first time because I was also cooking for my mom who has diabetes.  I used just a little less than the two and a half tablespoons, I used between 2 or maybe even 2 and 1/4 teaspoons because my mom has lost her taste for sweets and she finds lakanto sweet.  It still came perfect for us.  And plenty sweet enough for me and I love sugar.  Sweetness wise i can say it definitely worked well with monk fruit sugar.  Thank you Suwanee!  This was such a treat to make this beautiful recipe!

Full post above.

Pss, I also think it is essential to have the coconut milk Suwanee recommends.  It tasted so fresh vs. the coconut milks that have the guar gum.  Beware, I have many cans of organic coconut milk that still have guar gum, the emulsifier Suwanee mentions.  The taste is not the same.  Maybe this is why I never loved using the canned pastes because I had these coconut milks that don’t taste like coconut milk and that are not authentic.  

One last thing I must say is, this recipe tasted as good as a really good Thai restaurant meal.  It felt like we were eating our favorite meal at a restaurant.  Thank you again, Suwanee.

We made this last night and it turned out deliciously!  I used frozen green beans and frozen shrimp and didn't think about letting them thaw out first. So my dish turned out a bit more watery than yours.  However, cauliflower rice soaked it all up! Thanks for this easy, flavorful, and satisfying meal.

This recipe is exquisite! We've eaten at many Thai restaurants; however, we haven't ever been successful cooking Thai food at home. Until now! This recipe rivals the best retaurant Thai food that we've eaten in Atlanta and Denver. It's that good!

We were able to find the Mae Sri Panang Curry Paste at our local Asian market along with the coconut milk and kaffir lime leaves. The curry paste is definitely the key to this recipe. We've made it twice now with shrimp and chicken. Both were excellent, and it's sooo easy.

Thank you! Thank you!

This was so simple to make, yet so complex in flavor. The long beans are delicious. This was our first time using this particular curry paste and it is relatively mild when compared to Thai red curry paste (we used 3 Tbsp). Also a great way to cook shrimp as they take on the flavors very well. Absolutely will be making this again!

We love Thai cuisine and this is our one stop place to find great recipes. I really like your approach melding authenticity with progression. Thanks for the great recipes and writeups!

Made them for dinner and it turned out so delicious!! Can’t recommend enough for this recipe.

Curry and shrimp is a good combo. I love the taste of the dish. Will make it again.

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