A dry Thai stir-fry with thin strips of pork, spicy curry paste and green beans that stay crisp. Jasmine rice completes the meal and soaks up the bold sauce.
Pad prik king is a Thai stir-fry where curry paste takes center stage. Unlike a curry with plenty of sauce or coconut milk, the paste here mostly clings to the meat and vegetables. The flavor is spicy, savory and aromatic, while green beans add a satisfying bite. The name and exact ingredients vary from recipe to recipe. In this version, Thai basil and finely sliced lime leaves add extra fragrance without changing the dry texture.
The curry paste largely determines how spicy and salty the dish will be. Thai red curry paste is best; a paste labeled prik king also works if you can find it. If needed, taste a little before adding the fish sauce, as some brands are already quite salty. Lime leaves are available fresh or frozen at Asian grocery stores. If you can’t find them, leave them out rather than replacing them with lots of lime juice: that will make the stir-fry wetter and more acidic.
Slice the pork thinly, preferably against the grain. This way it cooks quickly over high heat and stays tender. The beans should be cooked but still crisp. Briefly fry the curry paste in oil until fragrant; this cooks off its raw taste and spreads the aromas through the dish. A small splash of water helps loosen any browned bits and distribute the paste evenly around the meat and beans. The result shouldn’t sit in a pool of sauce.
Serve the stir-fry right away with jasmine rice, which balances its spicy, salty flavors. For a milder result, use a little less curry paste; it’s best not to add coconut milk, as that would turn the dry stir-fry into a different dish. Thai basil wilts quickly, so stir it in right at the end. Once cooled, store leftovers in a sealed container in the refrigerator and eat them within two days. Reheat them in a pan until piping hot throughout.
Rinse the jasmine rice until the water is mostly clear. Put the rice and 250 ml water in a saucepan and bring to a boil. Turn the heat to low, cover the pan and cook the rice for 10–12 minutes, until tender. Remove from the heat and leave covered while you make the stir-fry.
Slice the pork into thin strips. Trim the ends off the green beans and cut them into pieces about 4 cm long.
Heat the oil in a wok or large frying pan over medium-high heat. Fry the curry paste for 30–45 seconds, stirring, until fragrant.
Add the pork and stir-fry for 3–4 minutes, until the strips are almost cooked through. Toss regularly so the paste coats the meat.
Add the green beans and lime leaves. Stir-fry for 3–4 minutes; the beans should be cooked but still have a distinct bite. Add the 2 tablespoons of water if the paste is about to stick to the pan, and scrape up any browned bits.
Stir in the fish sauce and sugar and cook for about 1 minute more, until the pork is fully cooked and the paste clings to the meat and beans. Stir in the Thai basil and remove the pan from the heat.
Divide the jasmine rice among the plates and serve with the pad prik king.
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