Pad Prik King (Thai Red Curry Stir-Fry)
This easy pad prik king recipe delivers intense red curry flavor without the coconut milk. A perfect, spicy weeknight dinner.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ tablespoon oil
- 2 tablespoons red curry paste
- 1¼ cups pork belly (thinly sliced)
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- ½ tablespoon fish sauce
- 1½ tablespoon white sugar
- 10 yardlong beans (sliced into bite-sized pieces.)
- 5 Thai eggplants (optional, halved or quartered)
- 3 red chilies (optional, add to taste)
- 3 kaffir lime leaves (stems removed)
- 3 tablespoons water (optional, if you prefer a saucy dish)
Instructions
- 1
Prep your ingredients. Chop the beans into bite-sized pieces. Halve or quarter the eggplants (if using) and thinly slice the optional red chilies. Tear the kaffir lime leaves to release their aromatic oils and slice your protein into thin, even strips for quick cooking.
- 2
Fry the curry paste. Heat the oil in a large wok or skillet over medium heat. Add the red curry paste and sauté for about 20–30 seconds, breaking it up with your spatula until it’s fragrant.
- 3
Sear the protein. Add the pork belly (or your protein of choice) to the wok. Stir-fry until the meat is almost fully cooked and every piece is well-coated in the spicy red paste.
- 4
Season. Stir in the fish sauce, light soy sauce, oyster sauce, and sugar. Mix for about a minute until the seasonings melt into a thick, savory glaze that clings to the protein.
- 5
Fry the vegetables. Toss in the yardlong beans, eggplants, lime leaves, and chilies. Stir-fry until the vegetables are tender but still have a nice snap. Serve immediately with rice!