Pad Prig King Recipe
Choice of meat sautéed with green beans and carrots in a chili-ginger sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein
Vegetables
Sauce
Garnish
Method
Preparation
- 1
Prepare the Ingredients
Slice the chicken breast into thin strips and marinate in soy sauce for at least 15 minutes. Trim the green beans, peel the carrots and slice them into thin matchsticks. Dice the red bell pepper, mince the garlic, and grate the ginger.
Cooking
- 2
Sauté the Protein
In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the marinated chicken strips and sauté until they are cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- 3
Sauté the Vegetables
In the same skillet, add a little more oil if necessary. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Add the green beans, carrots, and red bell pepper, and stir-fry for about 5 minutes until the vegetables are tender yet crisp.
- 4
Make the Sauce
In a bowl, mix together the chili paste, coconut milk, lime juice, brown sugar, salt, and black pepper. Pour this sauce over the sautéed vegetables in the skillet, stirring well to combine.
- 5
Combine Everything
Return the cooked chicken to the skillet and toss everything together to coat in the sauce. Cook for an additional 2-3 minutes to heat through and allow flavors to meld.
Serving
- 6
Garnish and Serve
Remove from heat, garnish with fresh cilantro, and serve hot over steamed rice or noodles.