Name: Stir Fried Pork with Chili Paste | Pad Prik Khing | ผัดพริกขิง
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 Tablespoon Prik Khing Curry Paste; 1 cup pork (sliced thinly (fatty cuts of pork preferable)); 2 cups green beans/long beans (cut into 1-2" pieces); 1/2 cup water; 3-4 kaffir lime leaves; 1 red jalapeno pepper (sliced); 1 teaspoon fish sauce; 1 teaspoon sugar

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Pad Prik Khing is a quick and easy stir fry that's packed with bold Thai flavors. This dish is usually made with long beans or green beans and your choice of protein, and is meant to be eaten over jasmine rice. It comes together in less than 30 minutes, making it perfect for those weeknights when you need a quick and flavorful meal.

I had Pad Prik Khing for the first time at a local Thai restaurant more than 20 years ago. I remember this dish being so complex and flavorful that I imagined it was really difficult to make. However, as I've since learned, this dish is actually quite the opposite! Pad Prik Khing relies on a curry paste for most of its flavor, so once you have the curry paste, the actual making of the dish is a snap.

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What is Pad Prik Khing?
Ingredients
Instructions
Variations
Recipe

What is Pad Prik Khing?

Pad Prik Khing is a Thai stir fried dish. It is most commonly made with green beans or long beans, your choice of protein, Prik Khing curry paste, and makrut lime leaves.

In Thai, Pad means to stir fry, Prik means chilis, and Khing means ginger. Therefore, this dish literally translates to Chili Ginger Stir Fry. Confusingly, however, there's no ginger in this dish. Apparently Pad Prik Khing received its name because it is supposed to have the same level of spiciness as ginger. In my experience, this dish is quite a bit more spicy than ginger, but it is less spicy than a typical Thai curry.

Ingredients

Prik Khing Curry Paste: The star of this dish is the curry paste. Prik Khing curry paste is made from a foundation of red Thai chilis, galangal, lemongrass, and makrut lime. It is similar to Red Curry paste, but it is usually less spicy and more fragrant than its red counterpart. If you don't have Prik Khing paste, red curry paste can be substituted.
Pork: This recipe calls for pork cut into thin bite-sized pieces. Fattier cuts of pork like pork belly and pork shoulder will produce a more tender result.
Green Beans or Long Beans: This dish is traditionally made with long beans or green beans. Cut them into 1-2 inch segments. Green beans will take longer to cook than long beans, so your cooking time should be adjusted accordingly.
Makrut Lime Leaves: Although makrut lime peel is part of the Prik Khing curry paste, additional lime leaves help to boost the fragrant citrus flavor in this dish. Add the deveined, torn leaves to the curry paste as it simmers. Makrut lime leaves can also be julienned and added as garnish.
Red Jalapeno Pepper (optional): A mild red pepper such as jalapeno can be added for a pop of color, if you like.
Fish Sauce: If your curry paste is not quite salty enough, you can add a little fish sauce to balance out the spiciness. However, this may not be necessary with some brands of curry paste, so it's best to taste and adjust as necessary.
Sugar: A little sugar can help to round out the spicy and salty flavors of the dish.

Instructions

Stir Fry the Curry Paste: Heat a tablespoon of mild-flavored oil over medium heat. Add the Prik Khing Curry Paste and allow to cook, stirring continuously, until it is aromatic.¹

Cook The Pork: Then add the pork pieces and stir together with the curry paste until they are coated. Allow the pork to cook until it is no longer pink.

Cook the Green Beans: Add the green beans (or long beans) to the pan along with a splash of water. Continue to add water, a little at a time, until the beans are tender but still firm.²

Season with Makrut Lime Leaves and Peppers

Season and Serve: Finally, add the torn makrut lime leaves and red peppers. Then do a taste test and add fish sauce and sugar if needed. Take off the heat and serve with jasmine rice.

NOTES:

1: Watch the curry paste carefully during this step, being careful to not let it burn. You can turn down the heat, or add a bit of water or broth to help it cook without burning, if needed.

2: Long beans will cook faster than green beans, so adjust the time and amount of water accordingly. Once the beans are done, there should not be any water left in the pan.

Variations

Although this recipe calls for pork, Pad Prik Khing can be made with any protein you like. Chicken, beef, and shrimp in particular would be delicious choices. Green beans or long beans are by far the most common choice for the vegetable in this stir fried dish, but water spinach is also occasionally used.

Thanks to the Prik Khing curry paste, this stir fried dish is supremely flavorful, but also quick and easy to make. It's a perfect dish to make for a weeknight meal when you're craving bold Thai flavors but are short on time.

Recipe