Pad Prik King (Thai Dry Curry Pork and Green Bean Stir-Fry)

In Thai cooking, pad prik king sits between a curry and a stir-fry: bold, aromatic and deliberately dry rather than saucy. Red curry paste gives the dish its heat and depth, while fish sauce and palm sugar bring the salty-sweet seasoning that makes it so good with plain rice. This version uses minced pork for quick cooking and green beans for a crisp, fresh bite, with torn lime leaf adding a fragrant citrus note. The key character is intensity — concentrated curry flavour clinging to the pork and beans, ready to serve straight from the wok.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Thai home-style stir-fry
Spice level Hot
Cooking style Minimal cleanup
Time commitment Under 30 minutes

Why this recipe works

  • Concentrated curry flavour: Frying the red curry paste first deepens its aroma and helps it coat the pork and beans evenly.
  • Tender pork, crisp beans: Minced pork cooks quickly while the green beans are added later so they stay bright and just tender.
  • Fast weeknight cooking: The whole dish comes together in one wok in under 30 minutes, with no long simmering or marinating.

Get the most out of this recipe

Adjust the heat

  • For less heat: Use a smaller amount of red curry paste and balance the finished stir-fry with a little extra palm sugar if needed.
  • For more heat: Choose a hotter Thai red curry paste or add extra paste gradually, frying it well before adding the pork.
  • Keep the seasoning balanced: Fish sauce, palm sugar and curry paste should taste savoury, spicy and lightly sweet rather than sharp or salty.

Ingredient notes

  • Lime leaf matters: Fresh makrut lime leaf gives the dish its distinctive citrus aroma; remove the tough central rib before tearing it in.
  • Curry paste strength varies: Thai red curry pastes differ in salt, chilli level and intensity, so taste before adding more fish sauce.
  • Palm sugar rounds the flavour: Palm sugar softens the heat and saltiness without making the stir-fry taste sweet.

Texture tips

  • Keep it dry: Add only a small splash of water if the pork catches; it should evaporate quickly so the curry paste clings rather than turns saucy.
  • Keep the beans crisp: Stir-fry the beans just until bright green and tender-crisp, as they will soften quickly if left in the hot pan.

Authenticity notes

  • Dry curry style: Pad Prik King is closer to a curry paste stir-fry than a liquid curry, with the paste fried in oil and used as a coating.
  • Best with rice: Steamed jasmine rice is the natural pairing, softening the chilli heat and soaking up the seasoned oil.

Equipment you'll need

Chef’s knife Cutting board Large frying pan Measuring spoons Wok Wooden spoon
Ingredients
Instructions
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  1. Trim the green beans and cut them into short lengths. Tear the fresh kaffir lime leaf into small pieces, discarding any tough central rib.
  2. Heat the vegetable oil in a wok over medium heat. Add the red curry paste and fry for 1 to 2 minutes, stirring constantly, until darker and very fragrant.
  3. Add the minced pork and turn the heat up to medium-high. Stir-fry, breaking it up well, for 4 to 6 minutes until no longer pink and starting to take on a little colour.
  4. Add the green beans and the torn kaffir lime leaf. Stir-fry for 3 to 5 minutes until the beans are bright green and just tender, keeping the mixture fairly dry.
  5. Stir in the fish sauce and palm sugar. Cook for 1 to 2 minutes, stirring, until the sugar dissolves and the pork and beans are evenly coated; serve straight away.

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Recipe notes

Tips

  • Keep the heat high enough to fry the curry paste properly; it should smell toasted and aromatic before you add the pork.
  • If the pan looks dry before the pork is cooked, add a small splash of water and keep stir-frying; it should evaporate quickly so the dish stays dry.
  • For food safety, make sure the pork is cooked through with no pink remaining before serving.

Substitutions

  • Replace minced pork with minced chicken for a lighter but still classic-style stir-fry.
  • Replace green beans with broccoli florets for a chunkier vegetable texture.
  • Replace palm sugar with light-brown-sugar for a similar sweetness and easier dissolving.

Storage

  • Refrigerate up to 3 days
  • Cool quickly, then refrigerate in a sealed container. Reheat in a hot wok or frying pan with a splash of water, stirring until piping hot; avoid overcooking the beans.

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Recipe overview

  • Servings: 3 servings
  • Total time: 25min (25min active)
  • Difficulty: Medium
  • Cuisine: Thai
  • Allergens:
    Fish
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Equipment you'll need

Chef’s knife Cutting board Large frying pan Measuring spoons Wok Wooden spoon
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