Pad prik king is a dry stir-fry of red curry with green beans, a quick dish from Thai home cooking. Its name refers to dried chili (prik) and ginger (king), although the modern version uses curry paste. It is economical and tasty daily food.
Thai
Pad prik king
Pad prik king tailandes: cerdo salteado con curry rojo y judias verdes.
- thailand
- MAIN COURSES
- Light
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 365 kcal
- Protein 26 g
- Fiber 4 g
- Carbohydrates 14 g
- Fat 22 g
- Sodium 940 mg
Story behind the dish
Preparation
Pad prik king is a Thai preparation with easy difficulty. Reserve about 25 minutes in total (15 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of pork in thin strips.
- Have ready: 200 g of green beans cut into 4 cm.
- Have ready: 3 tablespoons of red curry paste.
- Have ready: 2 tablespoons of dried shrimp paste.
- Have ready: 2 tablespoons of fish sauce.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Heat wok over high heat with oil; fry curry paste and prawns…
Heat wok over high heat with oil; fry curry paste and prawns for 1 minute.
-
Add pork and sauté for 3 minutes until golden.
Add pork and sauté for 3 minutes until browned. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Add green beans and kaffir lime leaves; cook 3 minutes
Add green beans and kaffir lime leaves; cook 3 minutes.
-
Season with fish sauce
Season with fish sauce, sugar and a little water.
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The plate must be dry
The dish should be dry, without broth, with al dente green beans.
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Serve with fresh chilies and jasmine rice
Serve with fresh chilies and jasmine rice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with seasonal white fish instead of the main fish.
- Version with whole wheat pasta or brown rice for greater fiber content.
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