Chicken Pad Prik King

Chicken and green beans coated in a concentrated red curry paste, with finely shredded lime leaves and jasmine rice.
Prep: 15 min · Cook: 20 min · 4 servings
Equipment: Large wok or frying pan

• 600g chicken breast, thinly sliced
• 400g green beans, trimmed and cut into 4cm pieces
• 240g dry jasmine rice
• 50g Thai red curry paste
• 20g neutral oil
• 20g fish sauce
• 12g brown sugar
• 4 makrut lime leaves (2g), central ribs removed and leaves finely shredded
• 60ml water for the stir-fry, plus water for the rice

1. 1

   Cook the rice according to its packet. Meanwhile, blanch the beans in boiling water for 2 minutes, drain well and set aside. They should still have some bite.

2. 2

   Heat the oil in a large wok or frying pan over medium heat. Add the curry paste and stir for 60–90 seconds until fragrant; lower the heat if it starts sticking.

3. 3

   Add the chicken, increase to medium-high heat and turn the slices through the paste for 4–5 minutes. Add half the measured water to loosen any paste stuck to the pan.

4. 4

   Add the beans, fish sauce, sugar and most of the shredded lime leaves. Stir-fry for another 3–4 minutes, using the remaining water only as needed. Check the thickest chicken pieces reach 74°C.

5. 5

   The finished sauce should cling to the chicken and beans. If liquid remains, let it bubble briefly while tossing; do not add coconut milk. Divide into four portions with the rice and remaining lime leaf shreds.

Storage & reheating

Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or below. Keep the chicken and beans for up to 3 days. Cool the rice within 1 hour, refrigerate separately and use within 24 hours; reheat it only once until steaming hot throughout. Freeze the main dish for up to 2 months for best quality; thaw overnight in the fridge. Reheat the main dish until every part reaches 74°C, stirring or turning halfway.

Substitutions

Curry paste strength and salt vary by brand; start with less if yours is very hot and adjust before serving. Tofu and soy sauce can replace chicken and fish sauce, but choose a curry paste free of shrimp or fish for a vegetarian version. Swaps change nutrition.

Estimated nutrition per serving

500 kcal · 40g protein · 60.0g carbs · 9.9g fat · 4.0g fibre.

Calculated from measured ingredients using generic composition estimates. Brands and portion sizes change the result. Optional additions and substitutions are excluded.

Storage guidance: USDA leftover guidance · FSA rice guidance