Pad Prik King
ผัดพริกขิง
Pad Prik King is a dry stir-fry made with red curry paste, long beans, and your choice of protein — most commonly pork or tofu. Unlike coconut-based curries, this dish is intense, fragrant, and assertively spiced without richness.
Cultural Origin
Pad prik king is a Central Thai dry stir-fried curry whose name (literally 'stir-fried with ginger chili paste') is misleading — the paste does not actually contain ginger. It uses a red curry paste fried in oil with kaffir lime leaf and long beans or yardlong beans, plus pork, chicken or crispy fish, producing a near-dry, intensely flavoured dish. It is associated with home cooking in the Central Plains rather than royal court cuisine.
Regional Variants
| Region | How it differs |
|---|---|
| Central | The Bangkok-Central version is dry, salty-sweet and fragrant with kaffir lime leaf, yardlong beans and pork or crispy fish. |
| Southern | Southern versions push the chili higher and may add sator beans or seafood. |
Allergens & Sensitivities
Key Ingredients
- red curry paste
- long beans
- pork or tofu
- fish sauce
- palm sugar
- kaffir lime leaves
- vegetable oil
Where to Try It
Ubiquitous at rice-and-curry shops (khao gaeng) across Thailand — one of the most common cafeteria-style dishes.
Tips
- Tofu version (pad prik king tofu) is one of the best naturally vegan Thai dishes.
- Ask for extra long beans if you like the crunchy vegetable element.