📝 About This Recipe
Pad Phrik Khing is a soul-satisfying Thai classic that translates to 'stir-fried chili ginger,' though curiously, the modern version relies on the deep, earthy heat of red curry paste rather than fresh ginger. Unlike many Thai curries, this is a 'dry' stir-fry, meaning the sauce is reduced until it intensely coats every morsel of protein and snap-fresh vegetable in a rich, caramelized glaze. This recipe balances the salty funk of shrimp paste with the floral brightness of kaffir lime leaves, creating a complex flavor profile that is quintessentially Thai.
🥗 Ingredients
The Protein & Vegetables
- 1 lb Pork Belly or Pork Shoulder (sliced into bite-sized, 1/4-inch thick strips)
- 2 cups Chinese Long Beans (cut into 2-inch lengths; can substitute with green beans)
The Curry Base
- 3-4 tablespoons Red Curry Paste (use a high-quality Thai brand like Mae Ploy or Maesri)
- 3 tablespoons Neutral Oil (canola, grapeseed, or vegetable oil)
- 3 cloves Garlic (finely minced)
Seasonings & Aromatics
- 1.5 tablespoons Palm Sugar (finely chopped; substitute with brown sugar if unavailable)
- 1 tablespoon Fish Sauce (adjust to taste based on the saltiness of your curry paste)
- 1 piece Red Spur Chilies or Red Bell Pepper (sliced thinly on the diagonal for color)
- 6-8 leaves Makrut (Kaffir) Lime Leaves (center rib removed, very finely julienned into hair-thin slivers)
- 2-3 tablespoons Water or Chicken Stock (to loosen the paste if it becomes too dry)
Optional Garnish
- 1 piece Salted Duck Egg (hard-boiled and halved; a traditional accompaniment)
👨🍳 Instructions
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1
Prepare all ingredients before lighting the stove. Ensure the pork is sliced uniformly and the lime leaves are sliced as thinly as possible to release their oils without being chewy.
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2
Blanch the long beans in boiling water for 60-90 seconds until vibrant green but still crunchy. Immediately plunge them into an ice bath to stop the cooking, then drain and set aside.
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3
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the pork slices in a single layer.
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4
Sear the pork until golden brown and slightly crispy on the edges, about 4-5 minutes. Remove the pork from the wok and set aside, leaving the rendered fat in the pan.
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5
Wipe out the wok if the fat looks burnt, or simply add the remaining 2 tablespoons of oil. Lower the heat to medium.
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6
Add the red curry paste to the oil. Use a spatula to break it up and fry it for 2-3 minutes. This 'blooms' the spices and is essential for a deep flavor.
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7
Stir in the minced garlic and fry for another 30 seconds until fragrant, being careful not to let the garlic or paste burn.
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8
Add the palm sugar and fish sauce to the paste. Stir until the sugar melts and begins to caramelize, creating a thick, bubbling red glaze.
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9
Return the cooked pork and the blanched long beans to the wok. Increase the heat to medium-high.
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10
Toss vigorously to coat every piece of pork and bean in the curry paste. If the mixture is too dry or sticking, add 1 tablespoon of water or stock at a time.
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11
Add the sliced red chilies and half of the julienned kaffir lime leaves. Stir-fry for 1 minute more until the chilies soften slightly.
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12
Perform a final taste test. It should be a balance of salty, sweet, and spicy. Add a splash more fish sauce if needed.
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13
Turn off the heat. Transfer to a serving platter and garnish with the remaining kaffir lime leaf slivers for a fresh aromatic punch.
💡 Chef's Tips
For the best texture, don't skip blanching the beans; it ensures they are cooked through while remaining snappy and bright green. If using store-bought curry paste, be cautious with fish sauce as many brands are already quite salty. Cutting the kaffir lime leaves into 'micro-slivers' is key—thick pieces can be tough and overwhelming to eat. For a vegetarian version, substitute pork with firm pressed tofu and use soy sauce or salt instead of fish sauce. If you prefer a crispier pork, toss the pork slices in a little cornstarch before searing.
🍽️ Serving Suggestions
Serve immediately with a generous mound of steaming jasmine rice to soak up the intense flavors. Pair with a Thai-style fried egg (Kai Dao) with crispy lacey edges and a runny yolk. Add a side of sliced cucumbers to provide a cool, refreshing contrast to the spicy heat. A cold Thai iced tea or a crisp Lager beer works beautifully to cut through the richness of the pork belly. Traditionalists often serve this with half a salted duck egg to add a creamy, savory dimension.