Pad prik gaeng is a spicy Thai red curry stir-fry with chicken or your choice of protein, red curry paste, and vegetables. It’s a quick and easy one-pan dish ready in 20 minutes, perfect for busy weeknights and better than takeout!
🍚 Ingredient tips and substitutes
Pad prik keng can be made with any protein or vegetables you have on hand. Feel free to use different veggies you have in your fridge, just adjust the cooking time as needed.
- Chicken I use boneless chicken thighs or breast, sliced thin for fast cooking. You can also use pork, shrimp, beef, or tofu.
- Thai red curry paste A good-quality Thai brand like Mae Ploy or Maesri gives the best flavor. Homemade is always better!
- Oyster sauce Adds a deep, savory flavor with a slight sweetness.
- Fish sauce For a salty and umami flavor. I always use Megachef brand.
- Water
- White sugar
- Green beans Cut them into bite-sized pieces for quick stir-frying. You can use any type of beans or swap in other vegetables like broccoli, snow peas, or bell peppers.
- Kaffir lime leaves Slice thinly or tear by hand.
- Fresh chili peppers (optional) Add more or less depending on how spicy you like it. I usually use Thai prik chi fa, but any fresh chili works.
🥘 More spicy stir-fries to try
I’ve been making this chicken red curry stir-fry without coconut milk since I was a teenager, learning from my mom and later working in Thai restaurants. This pad prik gaeng recipe is also one I often make at home!
Pad Prik Gaeng Gai (Chicken Red Curry Stir-Fry)
Equipment
- Wok or large skillet
- Spatula or cooking spoon
- Cutting board and sharp knife
Ingredients
- 2 tbsp oil
- 1 tbsp red curry paste
- 10 oz chicken thinly sliced
- 2 tbsp water
- 1 tbsp fish sauce
- 2 tbsp oyster sauce
- 1½ tbsp sugar
- 4 yard long beans cut into bite-sized pieces
- 2 kaffir lime leaves torn or thinly sliced
- 1 spur chili sliced, optional
- 1 handful sweet basil
Instructions
- Heat oil in a wok over medium heat. Add the red curry paste and stir-fry gently until fragrant and the color deepens.
- Add the chicken and stir well to coat in the curry paste. Cook until no longer pink.
- Add water, fish sauce, oyster sauce, and sugar. Stir until the chicken is fully coated in the sauce and almost fully cooked through.
- Add yard long beans and stir-fry until just tender but still slightly crisp, about 30 seconds.
- Add kaffir lime leaves and sliced spur chili. Toss well, turn off the heat, and stir in the sweet basil until slightly wilted.
- Serve hot with steamed jasmine rice.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
- Feel free to swap in your favorite vegetables or use different proteins like pork, beef, shrimp, or tofu.
🍳 How to make pad prik gaeng
- Heat oil in a wok over medium heat. Add the red curry paste and stir-fry it gently to release the aroma and deepen the color.
- Add the chicken to the wok. Stir well to coat each piece in the curry paste and cook until the chicken is no longer pink.
- Pour in the water, fish sauce, oyster sauce, and sugar. Stir well and let it cook until the chicken is almost done and coated in that rich red curry sauce.
- Toss in the yard long beans and stir-fry until they’re just tender but still a bit crisp, about 30 seconds.
- Add kaffir lime leaves and sliced spur chili. Give it another toss, turn off the heat, and then stir in the sweet basil until slightly wilted.
- Serve hot with steamed jasmine rice!
❓Frequently asked questions
How to store leftover stir-fry? Let the leftovers cool completely, then transfer them to an airtight container. It will keep in the fridge for up to 3 days. Reheat in a pan over medium heat or in the microwave until warmed through. Add a splash of water if it looks too dry.
How to make it less spicy? Use less red curry paste and skip the fresh chilies. If it still turns out too spicy, try adding a little extra sugar to balance the heat.
