Thai Pad Prik King | Dry Curry Recipe

Perfect Thai Pad Prik King | Dry Curry Recipe

Thai Pad Prik King | Dry Curry Recipe

Thai Pad Prik King! Aka, Phat Phrik Khing, an absolutely insane dry curry that booms with flavour! All of those amazing Thai spices and aromatics with nothing to wash them down or dilute them. Fresh, vibrant and intense, it is a truly incredible dish! If you can’t get your hands on palm sugar, you’ll be just fine using caster sugar in a pinch. But you’d definitely be better off buying the real thing! (The previous was an affiliate link for which I earn a commission per purchase.)

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Pad Prik King | Dry Curry
Pad Prik King | Dry Curry

Introduction

I fell in love with spice really young. At least for an Englishman!

I can’t have been more than 10 when I tried my first spicy dish. And I really did enjoy it. I genuinely don’t remember a time that chilli wasn’t a pleasurable part of my diet.

It might well be because my dad was a huge fan of spicy food. So we would all sit around and eat Indian dishes while he would sweat and steam and go bright red in the corner.

And I was incredibly proud of him. So, subconsciously, I sought to be the same.

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Growing up, that love of Indian food expanded into a love of food from all over the globe. Not necessarily spicy, but certainly spice was a welcome addition to almost any meal.

Indian food might remain the true culinary love of my life, but Thai cooking quickly found a place in my heart. Along with it, came Korean dishes, Malaysian dishes, and even those from elsewhere in the world. The places we don’t necessarily think of when we think of spicy food.

Yes, of course, the fantastic cuisine of the Caribbean finds its way onto the list. In fact, my very own Caribbean style curry can be found right here on this website! But equally meaningful are dishes from Africa, America and I’m sure a number of other places as well.

Thai Pad Prik King | Dry Curry Recipe
Thai Pad Prik King | Dry Curry Recipe

About the dish

This dish in particular stands out because it is so very raw and confrontational about its heat. Pad Prik King is considered to be a dry curry, which simply means it is a set of ingredients fried with a curry paste. With no additional liquid added.

This makes each mouthful very, very intense and very, very fresh. Which is an absolutely amazing way to eat really flavoursome food.

As much as I enjoy the creaminess of a thick, wonderful curry sauce, this is a really fun alternative. It takes the notion of a curry and flips it on its head.

From a very English perspective, pad prik king strikes me far more as a stir fry than a dry curry. Either way, Thailand is famed for its ability to produce some of the world’s greatest curries AND stir fries, so perhaps the distinction is unimportant!

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About this Thai Pad Prik King | Dry Curry Recipe

My version of this dish is, as usual at the moment, fairly straightforward. And a very honest interpretation of the dish.

We will start by making our paste. Which perhaps most closely resembles a green curry paste. Then we will add the green beans, to get them cooking and softening before we add the chicken.

We will be using chicken breast in this recipe, so the chicken itself needs to go in quite late. Ideally just long enough to cook through. Otherwise it will dry out really, really quickly!

We can either stir in a little basil at the end or simple use it as a garnish, as I have in the pictures below. I really like basil, but I didn’t want it to be an overwhelming flavour in the dish.

Thai Pad Prik King | Dry Curry Recipe

Things to remember!

  • As with any stir fried dish, dry curry or not, pad prik king cooks very quickly. You’ll want to have all the ingredients ready and in place before you cook. That way you don’t have to rush to get things together once other things are burning away in the pan. Because it won’t work!
  • I always encourage people to play around with the spice level of their food. Now is no different! But I would urge anyone trying this dish to err toward intense flavours. That’s what makes it so delicious. The combination of amazing sourness and bursting spice is absolutely phenomenal.
  • Nevertheless, it’s all about balance. A little bit of palm sugar will help to keep those flavours in check. And it will make them sing that little bit louder.

A few final tips – Thai Pad Prik King | Dry Curry Recipe

Excuse the onion in place of shallot in this picture!

Getting everything in place first makes this dry curry cook so much more smoothly. The last thing you need is to have to scramble for things in the heat of the cook.

Mash the paste together in a pestle and mortar. While you can use a blender and might well be served by starting with one, a pestle and mortar will result in a much finer consistency. Which means less random bits and pieces in the dish. In many ways, this is more important in this dish than usual. Because without a sauce to obscure any random bits and pieces that make it through the cracks, any flaws really glare through!

Thai Chicken Panang Curry – Paste Recipe Included!

Similar Recipes & Useful Sides

Delicious Thai Yellow Curry – A fantastic curry that takes the fresh, vibrant flavours of Thailand and adds to them the complex flavours of dry spices and earthy turmeric.

Perfect Prawn Pad Thai – The national dish of Thailand. Quite possibly the perfect stir fry! With fresh seafood, paper thin rice noodles, crunchy peanuts, zingy tamarind and fiery chilli.

Authentic Thai Green Curry – Need I say more? The classic Thai dish that we all know and love. A perfect, vibrant curry with beautiful green chillies and fresh herbs.

Thai Chicken Massaman Curry – An amazing Mughal dish that perfectly merges Thailand’s incredible, fresh, beautiful flavours with the most decadent richness and spiciness of India at its most indulgent.


The above are affiliate links for which I earn a commission per purchase.


Subscribe Now

Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Thai Pad Prik King | Dry Curry Recipe

Pad Prik King | Dry Curry Recipe

Thai Pad Prik King! Aka, Phat Phrik Khing, an absolutely insane dry curry that booms with flavour! All of those amazing Thai spices and aromatics with nothing to wash them down or dilute them. Fresh, vibrant and intense, it is a truly incredible dish!
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Thai
Servings 2

Ingredients
  

Base & Seasonings

  • 2 Chicken Breast
  • 2 tsp Palm Sugar
  • 2 tbsp Lime Juice
  • 6 leaves Basil
  • 2 leaves Kaffir Lime Leaves
  • Fish Sauce

Paste

  • 2-6 Green Chillies
  • 4 cloves Garlic
  • 1/2 Shallot
  • 2 inches Galangal
  • 5 Kaffir Lime Leaves
  • 1 tsp Lemongrass Paste
  • Coriander Stalks
  • 1 tsp Tamarind Paste
  • 1 tsp Shrimp Paste
  • Fish Sauce

Instructions
 

Prep

  • Dice the chicken into bitesize pieces. Ideally quite small to make sure they cook through quickly.
  • Trim the ends of the beans and cut them in half.
  • If necessary, grate a couple of teaspoon’s worth of palm sugar and set aside.
  • Peel and slice half a shallot. Set aside.
  • Peel and slice 2 cloves garlic. Set aside.

Make the Paste

  • In a blender, make a paste from 1/2 shallot, 2 – 6 green chillies, 2 cloves garlic, 2 inches galangal, 5 kaffir lime leaves, 1 tsp lemongrass paste, a small handful of coriander stalks, 1 tsp tamarind paste, 1 tsp shrimp paste and a few dashes of fish sauce.
  • Transfer the paste to a pestle and mortar and attack any chunks that still remain.
  • Start by frying the paste in a medium-hot oiled pan, just for 2 – 3 minutes.
  • Add the garlic, shallot and beans and cook for a further 2 – 3 minutes.
  • Add the chicken and continue to cook and stir until the chicken is cooked through. This will only take 4 – 5 minutes if your chicken is diced nice and small, but play it by ear.
  • Right at the end, stir in the palm sugar and season with a good hit of lime juice and some optional extra fish sauce.
  • Garnish with basil, Thai or otherwise, and a few slivers of finely sliced kaffir lime leaf.
Keyword Authentic Thai Green Curry, dry curry, pad prik king, pad thai, phat phrik khing, Thai Curry, thai pad prik king, thai phat phrik khing, thai prik

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