Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Thai Red Curry (Pad Prik King)

Posted by Caveman Cooking on November 11, 2009

A Caveman’s take on a classic Thai dish. Besides, I had to give you something to put the Thai Table Sauce (Nam Pla Prik) on!


4 Chicken Thighs or 2 Large Breasts
1/4 lbs. Fresh Green Beans
1 Small Crown of Broccoli
1/4 Sweet Onion
4 Tbsp. Cooking Oil
3 Tbsp. Thai Red Curry Paste
1 Tbsp. Sugar


Skin, then bone chicken and cut into bite sized pieces (approximately 1 square inch).

Chop all veggies into bite sized pieces.

In a Wok or Stir Fry pan, heat oil over a medium high flame. Add curry paste and stir fry for about 3 minutes.

Add sugar and stir in well. Then, add chicken and cook until almost done, stirring often.

Add broccoli and green beans and stir fry for 1-2 minutes. Don’t over cook the veggies, or they get too soft and lose much of their nutritional value.

Add onions and stir fry an additional minute.

Remove from flame, and serve with steamed rice and Thai Table Sauce (Nam Pla Prik).
HINT #1: If this condiment is too spicy for you, just use some plain Fish Sauce to add some additional flavor.

NOTE: Traditionally, this dish is made only with green beans and meat, but I like throwing in the broccoli and onions for added flavor and complexity. This dish can also be made with beef, pork, lamb, shrimp or tofu! While you can make your own curry paste, there are several authentic canned Thai pastes available that are great. Trader Joe’s has a decent one (in a small bottle), too.
HINT #2: If making this recipe with tofu, be sure to lightly brown it in the Wok with a little oil before adding it to the curry paste, oil and sugar.

Prep Time = 15 minutes
Cook Time = 15 minutes
Serves 4

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

6 Responses to “Thai Red Curry (Pad Prik King)”

  1. JeffR said

    That looks delicious!

  2. Mentor Hal said

    I have made Red Curry and I have made Prik Khing. These are not the same. Prik Khing is not really a true curry. Red Curry is a staple Thai curry. The Prik Khing is actually more about the ginger, hence the name khing in the dish, which is a reference to a kind of ginger. In the same isle where you get Red Curry you can pick up a can of Prik Khing “Curry” paste. Maesri is a great brand for caveman cooking.

  3. I’m a sucker for anything with red curry! This sound delicious! 😀

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