Pad Prik King (Stir-fry Chilli Ginger) is known for its rich red curry paste and vibrant green beans; this dish is typically made with pork, though chicken, beef or even fish can be used as well.
Pad Prik King (Stir-fry Chilli Ginger) Recipe
Serves: 4–6
Prep: 15 minutes
Cooking time: 15 minutes
Ingredients:
2 tablespoons vegetable oil
3 tablespoons Nam Prik Gaeng Daeng (red curry paste, see below)
300 g (10½ oz) pork belly or pork shoulder, thinly sliced
200 g (7 oz) green beans, trimmed and cut into 2 cm (¾ in) pieces
1 tablespoon fish sauce
1½ tablespoons palm sugar (or brown sugar)
Finely sliced makrut lime leaves to garnish
Sliced red chilli to garnish
Jasmine rice to serve
Method:
Stir-fry
Heat the oil in a large frying pan or wok over a medium heat. Add the curry paste and stir-fry for 2–3 minutes until fragrant and the oil starts to separate from the paste. Increase the heat slightly and add the pork, stir-frying for 5–7 minutes until cooked through and well-coated with the curry paste. Toss in the green beans and continue stir-frying for another 3–5 minutes until they are cooked but still crisp. Add the fish sauce and palm sugar, stirring well to blend and balance the flavours. Taste and adjust seasoning as desired.
Serve
Transfer to a serving plate and garnish with the makrut lime leaves and fresh chilli. Serve hot with steamed jasmine rice.
Nam Prik Gaeng Daeng (Red Curry Paste) Recipe
Makes about 120g (4 1/2 OZ / 1/2 CUP)
Bold, spicy and earthy with a vibrant red hue.
Ingredients:
1 teaspoon coriander seeds
1 tablespoon cumin seeds
½ teaspoon white peppercorns
10 dried red chillies, soaked in warm water
3 lemongrass stems (thick white ends only), finely chopped
2 teaspoons chopped galangal
3 garlic cloves
3 Asian shallots
1 teaspoon makrut lime zest
1 tablespoon shrimp paste
Method:
Toast the coriander and cumin seeds in a dry frying pan. Grind in a mortar and pestle with the peppercorns. Add all the other ingredients and pound until smooth or blend in a food processor.
Store in the fridge for up to 1 week or freeze for up to 3 months.
This is an edited extract from Thai: Anywhere and Everywhere by Nat Thaipun (Hardie Grant Books, $50 AUD/$60 NZD). Available in stores nationally. Photography: © David Loftus.
