Pad Prik King

Tap an ingredient or step to check it off.

1. 1Step 1: Toss the sliced chicken with 2 teaspoons fish sauce and marinate for 15 minutes while you prepare the other ingredients.
2. 2Step 2: Heat 1 tablespoon oil in a wok or large skillet over high heat until very hot. Sear half the chicken in a single layer for about 1 minute without moving it, turn briefly, and remove. Repeat with the rest; the chicken should not be fully cooked yet.
3. 3Step 3: Turn the heat off, add the remaining 2 tablespoons oil and the curry paste, then return to medium heat and cook 2 minutes, stirring constantly, until fragrant.
4. 4Step 4: Stir in the sugar and 1 teaspoon fish sauce, then add about 1/4 cup stock or water and keep stirring until the sugar mostly dissolves, adding more liquid if it sticks.
5. 5Step 5: Add the torn lime leaves and stir for about 30 seconds to release their aroma.
6. 6Step 6: If the sauce is thick, add a splash more stock or water so it is pourable. Return the chicken and toss to coat.
7. 7Step 7: Add the beans and stir-fry until the chicken is cooked through, the beans are tender but still crisp, and the sauce clings to the chicken rather than pooling. The chicken is done at 165°F (74°C), with no pink inside and clear juices.
8. 8Step 8: Taste and add more fish sauce or sugar if needed. Remove from the heat, garnish with the sliced lime leaves, and serve hot with jasmine rice.