Phat Phrik King

1. 1

   Prepare ingredients

   Slice the pork or chicken thinly against the grain into bite-sized pieces. Cut long beans into 1.5-inch pieces. Remove center stems from kaffir lime leaves and slice thinly. Chop garlic. Have all ingredients ready near the stove as this is a quick stir-fry.

   10m

   Tips:

   • • Slicing meat against the grain ensures tenderness
   • • Keep ingredients organized for efficient cooking
2. 2

   Sear the protein

   Heat wok or large skillet over high heat. Add 1 tablespoon oil and wait until it shimmers and just begins to smoke. Season meat with a pinch of salt and pepper, then add to the wok. Stir-fry for 1-2 minutes until edges are crispy and meat is half-cooked. Transfer to a plate and set aside.

   2m

   Tips:

   • • High heat is essential for proper wok cooking
   • • Don't overcrowd the pan - cook in batches if needed
   • • The meat will finish cooking later
3. 3

   Bloom the curry paste

   Turn off heat briefly and add remaining 1 tablespoon oil, red curry paste, and chopped garlic to the wok. Turn heat back to medium-high and stir-fry for 45 seconds to 1 minute until fragrant and the oil begins to separate from the paste, creating a deep orange color.

   1m

   Tips:

   • • Turning off heat prevents burning when adding curry paste
   • • The curry paste should bloom and become very aromatic
   • • You'll see oil separating from the paste when ready
4. 4

   Cook the beans

   Increase heat to high. Add the long beans and kaffir lime leaves, tossing to coat evenly with the curry paste. Add the chicken broth or water, fish sauce, and palm sugar. Stir-fry for 3-4 minutes, continuously stirring, until beans reach desired tenderness (tender-crisp, not mushy). If the mixture becomes too dry, add water one tablespoon at a time.

   4m

   Tips:

   • • Long beans should remain crisp with a slight bite
   • • Add liquid gradually - the dish should be dry, not saucy
   • • Adjust sweetness and saltiness during this step
5. 5

   Combine and finish

   Return the seared meat to the wok. Stir-fry everything together for about 1 minute until the meat is fully cooked through and the moisture has mostly evaporated. The finished dish should glisten with deep orange oil but should not be saucy. Remove from heat immediately.

   1m

   Tips:

   • • The dish is done when it glistens but isn't wet
   • • Don't overcook the meat at this stage
   • • The concentrated flavors should coat all ingredients
6. 6

   Serve

   Transfer to a serving platter and garnish with additional sliced kaffir lime leaves if desired. Serve immediately with steamed jasmine rice.

   1m

   Tips:

   • • Best served hot and fresh from the wok
   • • The aromatic lime leaves should be noticeable as garnish

• •Use high heat throughout cooking - this is essential for proper stir-frying and developing the characteristic 'wok hei' (breath of wok) flavor
• •The key to authentic Phat Phrik King is achieving the right consistency: dry and glistening with oil, never saucy or wet
• •Quality curry paste makes a huge difference - invest in good Thai brands like Maeploy or Aroy-D
• •Kaffir lime leaves are essential for authentic flavor - don't skip them if possible
• •If using store-bought curry paste, taste and adjust - some brands are saltier or milder than others
• •For vegetarian version, use firm tofu and substitute soy sauce for fish sauce
• •Long beans (yard-long beans) are preferred over regular green beans for their texture and slightly sweet flavor
• •The dish should have a concentrated, intense flavor - it's meant to be eaten with plenty of rice

• •
  Steamed jasmine rice (essential)
• •
  Thai cucumber salad (ajad)
• •
  Tom yum soup
• •
  Papaya salad (som tam)
• •
  Thai iced tea
• •
  Light Thai beer like Singha or Chang

Phat Phrik King is a beloved dish from Central Thailand, particularly popular in Bangkok. The name is somewhat misleading - while 'prik' means chili and 'king' typically means ginger in Thai, there is actually no ginger in this dish. The term 'king' in this context comes from old regional dialects where it referred to a dry curry-style stir-fry without coconut milk. This cooking technique predates the Thai curries that became popular with the introduction of coconut milk from Southern Thailand. Historically, this method of stir-frying with curry paste was a way to preserve and concentrate flavors without the need for coconut milk, making it more economical and suitable for quick home cooking. The dish represents the Thai mastery of balancing flavors - the concentrated curry paste provides heat and depth, palm sugar adds sweetness, fish sauce brings umami saltiness, and kaffir lime leaves contribute aromatic freshness.

Authentic Phat Phrik King should never be saucy - it's a 'dry curry' where the curry paste coats the ingredients and glistens with separated oil rather than sitting in sauce. The most traditional version uses deep-fried catfish, though pork and chicken are common home cooking adaptations. Kaffir lime leaves are non-negotiable for authentic flavor - their unique citrus aroma cannot be replicated. The dish should be cooked quickly over very high heat in a wok to achieve proper texture and flavor concentration. Regional variations exist, but the Central Thai version remains most popular. Using quality Thai curry paste (preferably Prik King paste specifically, or good Thai red curry paste) rather than Western curry powders is essential. The balance of salty, sweet, and spicy should be pronounced but harmonious, and the long beans should retain their crisp texture rather than becoming soft. According to renowned Thai cookbook author Leela Punyaratabandhu, 'When done correctly, this dish is one of the most delicious classic Thai dishes ever,' emphasizing the importance of proper technique in achieving authentic results.