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Pad Prik King Thai Red Curry Stir Fry with Chicken

A quick and delicious Thai Red Curry Stir Fry with Chicken, embodying the essence of home and togetherness with vibrant flavors and customizable ingredients.
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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: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken breast or thigh, cut into bite-sized pieces Organic, hormone-free recommended for better flavor.
  • 2 teaspoons fish sauce, for marinating chicken Red Boat brand is a great choice for quality.
For the Stir Fry
  • 3 tablespoons neutral-flavored oil, for stir-frying Canola or sunflower oil works well.
  • 3 tablespoons red curry paste Thai Kitchen for a standard option, or try homemade for a fresher flavor.
  • 2 tablespoons palm sugar, finely chopped and packed Can substitute with brown sugar.
  • 1 to 3 teaspoons fish sauce, for the stir-fry Adjust according to taste.
  • 1/2 cup unsalted chicken stock or water For a richer flavor, use homemade stock.
  • 1 1/2 cups long beans, cut into 1.5-inch pieces You can also use green beans.
  • 7 makrut lime leaves 5 torn into chunks, 2 finely julienned for garnish.
  • Jasmine rice, for serving Fluffy, fragrant rice is the perfect pairing.

Method
 

Preparation
  1. Toss the chicken with 2 teaspoons of fish sauce and let it marinate for 15 minutes at room temperature.
  2. If using the salted duck egg, cut it in half and prepare as desired.
Cooking
  1. Heat 3 tablespoons of oil in a wok or large skillet over high heat. Add half the chicken and sear without stirring for about 3-4 minutes until browned. Remove and repeat with the remaining chicken.
  2. Let the pan cool slightly, then add more oil if needed. Stir in 3 tablespoons of red curry paste and cook for about 2 minutes until aromatic.
  3. Add 2 tablespoons of palm sugar and 1/4 cup of chicken stock, deglazing the pan to scrape up any fond for added flavor.
  4. Stir in 5 torn makrut lime leaves and let it infuse for 30 seconds.
  5. Adjust the sauce’s consistency with more stock or water to your preference. Add the chicken back to the pan and toss to coat with the sauce.
  6. Toss in 1 1/2 cups of long beans and continue cooking until the chicken is fully cooked—around 4-5 minutes. If using a salted egg, toss it in now.
  7. Remove from heat, garnish with the 2 finely julienned lime leaves, and serve with warm jasmine rice.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. This dish tastes even better the next day since the flavors have had time to meld.