-
View
Pad Prik King is a vibrant and flavourful Thai dish that highlights the bold, aromatic qualities of Thai cuisine.
This stir-fry, made with tender slices of pork and a fiery red curry paste, balances heat with depth, creating a meal that’s both satisfying and exciting.
Known for its rich, savoury sauce and the bright, crunchy vegetables often paired with it, Pad Prik King captures the essence of Thai cooking, simple ingredients elevated by complex flavours.
What Is Pad Prik King?
Pad Prik King is a traditional Thai stir-fry that uses red curry paste as its main flavour base. Unlike many other Thai curries, Pad Prik King is a dry stir-fry, meaning there’s little to no coconut milk or broth to create a soupy consistency.
Instead, the pork and vegetables are coated in a thick, rich sauce made from the curry paste, which allows the bold spices to cling to each bite.
The dish is typically made with thinly sliced pork, though chicken or beef can also be used, and it often includes green beans or other crunchy vegetables to add texture.
The red curry paste, or prik king, is the heart of the dish. Made from a combination of dried chilies, lemongrass, galangal, and spices, this paste delivers a punch of heat balanced by fragrant, citrusy notes.
Stirring this paste into the hot wok releases a flood of aromas that fill the kitchen, signalling the start of something truly delicious.
Ingredients and Taste
The ingredients for Pad Prik King are simple but bold. Thin slices of pork provide a tender and slightly sweet base, while the red curry paste brings intense heat and deep, savoury flavours.
The combination of ingredients like dried red chilies, garlic, and kaffir lime leaves infuses the dish with a complex, aromatic profile.
Fish sauce adds a touch of saltiness and umami, while a small amount of sugar helps balance the spice with a subtle sweetness.
Green beans or other vegetables, often added for colour and crunch, contrast the richness of the pork and curry. The beans remain slightly crisp, providing a refreshing bite that cuts through the heat.
Kaffir lime leaves are a key element in the dish, lending a bright, citrusy fragrance that enhances the red curry paste. Each mouthful delivers a layered taste experience: spicy, salty, sweet, and tangy, with a satisfying texture from the vegetables and meat.
A Taste of History
Pad Prik King, like many Thai dishes, reflects the country’s long history of balancing bold flavours with fresh, local ingredients. Red curry paste, a staple in Thai kitchens, has been used for centuries to create dishes that pack heat and flavour into each bite.
The “dry” nature of Pad Prik King sets it apart from more commonly known Thai curries, showcasing the versatility of the paste in a stir-fried format rather than in a soup or stew.
The origins of Pad Prik King are closely tied to the evolution of Thai cuisine, which has always focused on the harmony of flavours; spicy, salty, sweet, and sour, often in a single dish. This balance is what makes Thai food so distinct and beloved around the world.
While Pad Prik King may not have the same international fame as dishes like Pad Thai or Green Curry, it’s a beloved staple in Thailand, often enjoyed as a quick, satisfying meal that bursts with flavour.
Thai Pad Prik King Recipe
Serves: 4 people
Ingredients:
- 400g pork shoulder or tenderloin, thinly sliced
- 2 tbsp Thai red curry paste
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 150g green beans, trimmed and cut into 2-inch pieces
- 3 kaffir lime leaves, thinly sliced
- 1 red chili, thinly sliced (optional, for garnish)
- Fresh basil leaves, for garnish (optional)
- Steamed jasmine rice, to serve
Directions
To begin, in a large bowl, mix the sliced pork with 1 tablespoon of red curry paste. Use your hands to evenly coat the pork with the paste, ensuring every piece is well marinated. Let it sit for at least 15 minutes to absorb the flavours. For best results, you can refrigerate for up to an hour for a deeper flavour.
In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, add the remaining 1 tablespoon of red curry paste and stir-fry for 1-2 minutes until fragrant. This step releases the oils from the curry paste, enhancing the dish's flavour base.
Add the marinated pork slices to the wok, stirring to combine with the curry paste. Cook for about 4-5 minutes, turning the pork until it's browned on all sides. Be careful not to overcook the pork; it should remain tender.
Add the green beans to the wok and stir-fry them with the pork for 2-3 minutes until they begin to soften but still retain a bit of crunch. This adds texture and balance to the dish.
Season the dish with fish sauce, soy sauce, and sugar. Stir well to ensure the flavours are distributed evenly. Adjust seasoning to your taste, add more fish sauce for saltiness or sugar for a touch of sweetness.
Tear the kaffir lime leaves into smaller pieces and add them to the wok. Stir gently to mix, letting the lime leaves infuse their citrusy fragrance into the dish. This gives the dish its signature bright, aromatic touch.
Allow the stir-fry to cook for an additional 2-3 minutes, letting the pork and green beans soak up the flavourful sauce. If the mixture seems too dry, you can add 1-2 tablespoons of water to loosen it up.
Serve the Pad Prik King immediately with steamed jasmine rice. Garnish with sliced red chili and fresh basil leaves for a burst of colour and fresh aroma. The dish offers a perfect balance of heat, savoury notes, and zesty lime undertones.
Leave a Review