Pad Prik Khing Gai
Pad Prik Khing Gai is a quick and easy Thai stir fry using curry paste. Use any protein you like, I’m using chicken and green beans for a quick and healthy meal.
While Pad Prik Khing is not a common menu item here in the US, it is however a popular street food option in Thailand, just like Pad Kra Pao.
In Thai, ‘pad’ means stir fry, ‘prik’ is pepper, ‘khing’ is ginger, and ‘gai’ is chicken. So the literal translation is ‘stir fry pepper ginger chicken’, but it’s not to be confused with Gai Pad Khing, which is a stir fry with ginger and chicken.
While the flavor profile of Pad Prik Khing is similar to curry, it does not have coconut milk like a Red Curry Chicken. Therfore making this dish lower in calories but high in protein.
Ingredients For Prik Khing
This dish has just 3 main ingredients, prik khing curry paste, chicken, and green beans. I also added some water and garnished with some Thai makrut lime leaves, but the leaves are optional.
I use the Maesri Brand Prik Khing Paste, which you can also find at an Asian market. Some recipes call for sugar and fish sauce, however I recommend tasting it first and then season to your liking.
For the chicken, you can use breast or thighs, and slice them into even pieces. You can also substitute a different protein like beef, pork, or shrimp. This Prik Khing Tofu is a great vegetarian option too.
How To Make
Start by slicing the chicken, then adding oil and combining it together. Wash and slice the green beans or if you can find Chinese long beans.
Add the prik khing paste to a skillet and some water to dissolve it. Cook the chicken thoroughly and add the sliced green beans.
Taste to see if additional seasoning is needed. You can either add more prik khing paste for extra spice. Or you can add fish sauce or sugar depending on what taste you prefer.
Serving and Storing
Serve pad prik khing gai with some hot jasmine rice for an authentic Thai meal. This recipe is great for meal prep and can be stored for up to 5 days refrigerated.
While Jasmine rice is traditional, you can use brown rice, quinoa, or cauliflower rice for a low-carb option.
If you are a beef lover, try this recipe for Panang Beef.
Pad Prik Khing Gai Recipe
Equipment
- Skillet or Wok
Ingredients
- 2 tablespoon Oil (divided)
- 1 pound Chicken breast or thighs sliced thin
- 2 tablespoon Prik Khing Paste (see notes on spice level)
- 1/4 cup Water
- 1 Cup Fresh Green Bean cut into 1 in pieces
- Jasmine Rice for Serving
- Markrutr Lime Leaves for garnish (optional)
Instructions
- Slice chicken into 1-inch pieces and place in a bowl. Add oil and mix to combine.
- Heat a large skillet or wok over medium-low heat with the other tablespoon of oil. Add the prik khing paste. Stir it immediately to start breaking it up. Then add water to completely dissolve the paste.
- Turn heat up to medium-high, add sliced chicken and continue to cook until chicken is almost done.
- Add sliced green beans and continue cooking for another couple minutes.
- Once the chicken is fully cooked, taste to see if additional seasoning is needed. You can either add more prik khing paste for extra spice. Or you can add fish sauce or sugar depending on what taste you prefer.
- Garnish with torn makrut lime leaves and serve with Thai jasmine rice.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
