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Pad Prik Khing Gai

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Pad Prik Khing Gai is a quick and easy Thai stir fry using curry paste. Use any protein you like, I’m using chicken and green beans for a quick and healthy meal.

Overhead view of pad prik khing in a bowl and some on a plate with rice.

While Pad Prik Khing is not a common menu item here in the US, it is however a popular street food option in Thailand, just like Pad Kra Pao.

In Thai, ‘pad’ means stir fry, ‘prik’ is pepper, ‘khing’ is ginger, and ‘gai’ is chicken. So the literal translation is ‘stir fry pepper ginger chicken’, but it’s not to be confused with Gai Pad Khing, which is a stir fry with ginger and chicken.

While the flavor profile of Pad Prik Khing is similar to curry, it does not have coconut milk like a Red Curry Chicken. Therfore making this dish lower in calories but high in protein.

Stir fry chicken with red curry in a white bowl.

Ingredients For Prik Khing

This dish has just 3 main ingredients, prik khing curry paste, chicken, and green beans. I also added some water and garnished with some Thai makrut lime leaves, but the leaves are optional.

I use the Maesri Brand Prik Khing Paste, which you can also find at an Asian market.  Some recipes call for sugar and fish sauce, however I recommend tasting it first and then season to your liking.

For the chicken, you can use breast or thighs, and slice them into even pieces. You can also substitute a different protein like beef, pork, or shrimp. This Prik Khing Tofu is a great vegetarian option too.

How To Make

Start by slicing the chicken, then adding oil and combining it together. Wash and slice the green beans or if you can find Chinese long beans.

Four images showing the steps to make pad prik khing.

Add the prik khing paste to a skillet and some water to dissolve it. Cook the chicken thoroughly and add the sliced green beans.

Taste to see if additional seasoning is needed. You can either add more prik khing paste for extra spice. Or you can add fish sauce or sugar depending on what taste you prefer.

Serving and Storing

Serve pad prik khing gai with some hot jasmine rice for an authentic Thai meal. This recipe is great for meal prep and can be stored for up to 5 days refrigerated.

Pad prik khing on top a bed of rice on a plate.

While Jasmine rice is traditional, you can use brown rice, quinoa, or cauliflower rice for a low-carb option.

If you are a beef lover, try this recipe for Panang Beef.

Feature image of chicken curry stir fry.

Pad Prik Khing Gai Recipe

Pad Prik Khing is a quick and easy Thai stir fry using curry paste, chicken, and green beans.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4


  • Skillet or Wok


  • 2 tablespoon Oil (divided)
  • 1 pound Chicken breast or thighs sliced thin
  • 2 tablespoon Prik Khing Paste (see notes on spice level)
  • 1/4 cup Water
  • 1 Cup Fresh Green Bean cut into 1 in pieces
  • Jasmine Rice for Serving
  • Markrutr Lime Leaves for garnish (optional)


  • Slice chicken into 1-inch pieces and place in a bowl. Add oil and mix to combine.
  • Heat a large skillet or wok over medium-low heat with the other tablespoon of oil. Add the prik khing paste. Stir it immediately to start breaking it up. Then add water to completely dissolve the paste.
  • Turn heat up to medium-high, add sliced chicken and continue to cook until chicken is almost done.
  • Add sliced green beans and continue cooking for another couple minutes.
  • Once the chicken is fully cooked, taste to see if additional seasoning is needed. You can either add more prik khing paste for extra spice. Or you can add fish sauce or sugar depending on what taste you prefer.
  • Garnish with torn makrut lime leaves and serve with Thai jasmine rice.



The instructions on the prik khing can says to use the entire can, but it will be very spicy! Start with 1-2 tablespoons and you can always add more once the chicken is cooked and you can taste for seasoning. You can add additional fish sauce or sugar, but taste the dish first before adding. I did not add anything extra.
Leftovers can be stored in the refrigerator for up to 5 days.
Red Curry Chicken
Thai Basil Stir Fry
Ginger Chicken


Calories: 395kcalCarbohydrates: 25gProtein: 24gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 85mgSodium: 83mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 1530IUVitamin C: 6mgCalcium: 41mgIron: 2mg

Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

Keyword Pad Prik Khing, Prik Khing Gai, Red Curry Stir Fry
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