Pad Prik Khing Recipe

Marinate protein

Place the thinly sliced chicken (or pork or beef) in a bowl. Add 1 tbs soy sauce, 1 tsp fish sauce and 1 tsp cornstarch. Toss to coat and let marinate 10–15 minutes while preparing other ingredients.

Prepare all vegetables: mince the garlic, julienne the ginger and carrot, thinly slice the bell peppers and onion, and drain/rinse the bamboo shoots. Pick the Thai basil leaves from stems and set aside.

In a small bowl combine 2 tbs red curry paste, 1/2 cup coconut milk, 1/4 cup water or stock, 1 tsp palm or brown sugar, 1 tsp fish sauce, 1 tsp soy sauce and the torn kaffir lime leaves (if using). Stir until mostly smooth and set aside.

Heat a wok or large sauté pan over medium-high to high heat until very hot. Add 1 tbs oil and swirl to coat.

Add the marinated protein in a single layer. Sear without moving for 30–45 seconds, then stir-fry until mostly cooked through (about 2–3 minutes depending on protein and thickness). Remove the protein to a plate and reserve juices in the pan.

If the pan looks dry, add a little more oil (about 1 tsp). Add the minced garlic and julienned ginger and stir-fry 20–30 seconds until fragrant but not browned.

Add the sliced onions, carrots and bamboo shoots. Stir-fry 1–2 minutes until they begin to soften but still have some bite.

Add the red and green bell peppers and continue stir-frying 1 minute — you want the peppers bright and slightly crisp.

Return the cooked protein and any accumulated juices to the pan. Pour the prepared curry-coconut sauce over everything and toss to combine. Bring the sauce to a gentle simmer and cook 1–2 minutes until sauce thickens slightly and coats the ingredients.

Taste and adjust seasoning: add the optional crushed chiles for heat, or more fish sauce/sugar to balance salty/sweet as desired.

Remove from heat and stir in the Thai basil leaves until wilted (about 30 seconds).

Serve immediately over steamed jasmine rice with lime wedges on the side.