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A dry Thai stir-fry where red curry paste is fried hard with pork and green beans, finished with shredded makrut lime leaves. No coconut milk, all punch.
Pad prik gaeng
- 300 g pork mince or sliced pork
- 2 tbsp red curry paste
- 200 g green beans, cut into 4 cm lengths
- 4 makrut lime leaves, rib removed and finely shredded
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 tbsp water
- 1 tbsp oil
- Heat the oil in a wok over medium heat and fry the curry paste for 1 minute until fragrant.
- Turn up the heat, add the pork and stir-fry until cooked through and coated in paste.
- Add the green beans and water, and stir-fry for 3 to 4 minutes until just tender.
- Season with fish sauce and sugar.
- Toss through the shredded lime leaves.
- Serve with jasmine rice and a fried egg.
What is pad prik gaeng?
Pad prik gaeng is a dry Thai curry stir fry. Red curry paste is fried in oil with meat and green beans until the paste coats everything, with no coconut milk to make a sauce. The result is bold, salty and spicy, with crisp tender beans.
It is a common dish at Thai cook to order stalls and is usually eaten with plain jasmine rice and sometimes a fried egg.
Ingredient notes and UK swaps
- Curry paste: red curry paste works well. Thai brands such as Mae Ploy or Maesri are stronger and less sweet than many supermarket jars, so adjust to taste.
- Green beans: long beans (yard long beans) are traditional and sold in Asian grocers. Fine green beans from any supermarket are a good swap.
- Lime leaves: thinly sliced makrut lime leaves add a bright citrus smell. Frozen leaves work as well as fresh.
- Pork: thin slices of pork shoulder or minced pork both work. Crispy pork belly is a richer option.
Serving and storing
Serve straight from the wok with hot jasmine rice. Leftovers keep for 2 days in the fridge. Reheat in a hot pan rather than the microwave so the beans keep some bite.
Tips for the best pad prik gaeng
- Shred the lime leaves as finely as you can, since they are eaten raw here.
- Keep the heat high once the pork goes in so it fries rather than stews.
Keeping the heat high throughout
Pad prik gaeng is a dry stir-fry with no coconut milk to fall back on, keeping the pan properly hot once the pork goes in is what stops it stewing in its own liquid rather than frying and browning.
Protein swaps
Chicken or prawns both work well in place of pork mince here, adjust cooking time down slightly for prawns, which need only a couple of minutes to cook through.
Frequently asked questions
Can I use chicken instead of pork?
Yes, sliced chicken thigh works well.
Is pad prik gaeng very spicy?
It is hotter than a coconut curry since nothing softens the paste, so use less paste for a milder version.
Why is there no coconut milk?
Pad prik gaeng is a dry curry. The paste is fried with the meat and beans to coat them, which gives a stronger, more savoury flavour than a soupy curry.
Shop this
- Kaffir lime leaves. For Thai curries, soups and fishcakes.
