Thai Dry Curry with Green Beans and Chicken

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This Thai dry curry is a quick weeknight stir-fry of tender chicken and crisp green beans tossed in a concentrated red curry paste seasoned with aromatic kaffir lime leaves. The 'dry' style means very little coconut milk, so the sauce clings thickly to the meat and vegetables for bold flavor in every bite. Ready in under 30 minutes, it pairs perfectly with steamed jasmine rice.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 15 gFat
• 3.5 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 6 gSugar
• 28 gProtein
• 780 mgSodium
• 520 mgPotassium
• 65 mgCalcium
• 2.5 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the curry

• 2 tablespoons vegetable oil
• 3 tablespoons Thai red curry paste
• 1 lb boneless chicken thigh, sliced into thin strips
• 1/2 cup water
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 8 green beans, trimmed and cut into 2-inch pieces
• 8 fresh kaffir lime leaves, torn and deveined
• 4 Thai chilies (prik kee noo), thinly sliced
• 1/4 cup fresh Thai basil leaves

To serve

• 4 cups steamed jasmine rice
• 1 lime, cut into wedges
• 2 tablespoons crispy fried shallots (optional)

Directions

1. Heat the oil in a wok or large skillet over medium-high heat. Add the red curry paste and fry for 1 to 2 minutes until fragrant and darkened in color, pressing it against the pan to release the oils.
2. Add the sliced chicken and stir-fry for 3 to 4 minutes until the meat is opaque and just cooked through, coating each piece in the paste.
3. Pour in the water, then add the fish sauce and palm sugar. Stir well and bring to a vigorous simmer so the sauce reduces by about half, becoming thick and glossy.
4. Toss in the green beans, torn kaffir lime leaves, and sliced Thai chilies. Stir-fry for 2 to 3 minutes until the beans are tender-crisp and the sauce has almost completely evaporated, leaving a dry glaze on the ingredients.
5. Remove from the heat, fold in the Thai basil leaves, and give one final toss. Taste and adjust seasoning with more fish sauce or a pinch of sugar if needed.
6. Spoon the curry over bowls of steamed jasmine rice, garnish with crispy fried shallots if using, and serve immediately with lime wedges on the side.

Cook’s Notes

• For a more authentic heat, use prik kee noo (bird's eye) chilies; remove seeds if you want less spice without losing aroma.
• If you cannot find green beans, long beans (yard-long beans) cut into 3-inch lengths are the traditional Thai choice and offer a more intense bean flavor.
• Palm sugar gives a rounder sweetness than white sugar; substitute with light brown sugar in a pinch but use slightly less.
• Do not add extra water at the end – the defining feature of pad prik king is that the sauce reduces to a thick, clinging glaze rather than a soupy gravy.
• Swap chicken for pork belly, beef sirloin, or shrimp; just adjust stir-fry time so the protein stays tender.

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