While on vacation, my mother-in-law, GoGo, taught me how to make Pad Prik King, her favorite Thai vegetarian stir‑fry. Pad Prik King is a vibrant, spicy stir‑fry built around long green beans and fragrant red curry paste. It’s quick, bursting with flavor, and comes together in about 20 minutes, making it perfect for weeknight dinners or a flavorful side dish for a weekend meal.
This version is simple and adaptable. You can serve it as a vegetarian main over rice or cauliflower rice, or pair it with grilled chicken, salmon, or tofu for extra protein. The long beans soak up the sauce made from red curry paste, coconut aminos, fish sauce, coconut sugar, and lime, while Thai basil and cilantro add fresh herbal brightness. If you shop at farmers markets like I do in Kauai, long beans are often available and make this dish shine.
Pad Prik King is ideal when you want an authentic Thai‑inspired vegetarian dish without a complicated ingredient list. The technique—stir‑frying aromatics and green beans, then finishing with a tangy herb and lime hit—keeps the beans crisp and full of flavor.
Ingredients
- 2 tablespoons avocado oil
- 2 teaspoons toasted sesame oil
- 3/4 cup finely chopped shallots (about 2 large shallots)
- 2 tablespoons red curry paste
- 2 pounds Chinese long beans, trimmed into 2‑inch pieces (or 2 pounds French green beans)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 3 tablespoons coconut aminos
- 2 tablespoons fish sauce (use a vegan alternative if making fully vegetarian)
- 1 tablespoon coconut sugar (or brown sugar)
- 1 tablespoon freshly squeezed lime juice (about 1/2 lime)
- 1/2 cup Thai basil leaves
- 1/4 cup roughly chopped cilantro leaves and tender stems
- Prepared white rice or cauliflower rice, for serving
Step-by-Step
Step one: Sauté the shallots
Heat the avocado oil and toasted sesame oil in a large skillet or wok over medium heat. Add the finely chopped shallots and cook, stirring, until softened and fragrant, about 2 minutes.
Step two: Add the green beans
Stir in the red curry paste, then add the long beans, salt, and pepper. Toss frequently and cook until the beans are crisp‑tender, about 5 minutes. The goal is to retain some crunch while letting the curry paste coat the beans.
Step three: Build the sauce
Add the minced garlic, coconut aminos, fish sauce, and coconut sugar. Stir to combine and bring the mixture to a gentle simmer. Continue cooking and tossing so the beans become evenly coated and glossy, about 2 to 3 minutes.
Step four: Finish with lime and herbs
Reduce the heat to medium‑low. Stir in the lime juice, Thai basil leaves, and chopped cilantro. Cook just until the basil wilts and releases its aroma—this bright finish balances the curry’s richness.
Step five: Serve
Serve the Pad Prik King over prepared white rice or cauliflower rice. Garnish with a few extra basil leaves or cilantro if desired and enjoy immediately while hot.
Tips, Variations, and Substitutions
- Protein options: Add grilled chicken, salmon, shrimp, or pan‑fried tofu to make the dish heartier.
- Bean substitutes: If Chinese long beans aren’t available, use French green beans or snap peas—trim and cut to similar lengths so the texture cooks evenly.
- Herb substitute: If you can’t find Thai basil, combine fresh Italian basil with a little mint to approximate the licorice‑like note of Thai basil.
- Make it vegan: Replace fish sauce with a plant‑based umami alternative or extra coconut aminos and use a vegan curry paste.
- Heat adjustment: Use more or less red curry paste to control spice. Some store‑bought pastes vary in heat, so taste and adjust.
- Quick prep: Trim and cut the beans ahead of time. The entire stir‑fry only needs about 20 minutes from start to finish.
Recipe FAQs
Chinese long beans, also called yardlong beans, are a common ingredient in Asian cooking. They’re longer and slightly chewier than standard green beans, with a mild, fresh flavor. If you can’t find them, French green beans work well as a substitute.
I can’t find Thai basil—what else can I use?
Thai basil has a unique anise/licorice note that’s hard to replicate exactly. A mix of fresh Italian basil with a little mint will give a pleasant, bright herbal finish if Thai basil isn’t available.
Nutrition (per serving, approximate)
- Calories: 257 kcal
- Carbohydrates: 34 g
- Protein: 8 g
- Fat: 11 g
- Sodium: 1273 mg
- Fiber: 2 g
- Vitamin A: 3375 IU
- Vitamin C: 50 mg
Nutrition information is an approximation and will vary based on ingredient brands and portion sizes.
Serving and Storage
This Pad Prik King is best served fresh over hot rice, but leftovers keep well. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat so the beans retain some texture—add a splash of water or extra coconut aminos if the sauce has tightened up.
If you enjoyed this recipe, try it with different proteins or swap the long beans for other crisp vegetables to customize the dish. Leave a comment with your favorite variation—I’d love to hear how you make Pad Prik King your own.
Food photography and styling by Eat Love Eats.