Pad Prik Khing Tofu is a Thai stir fry with red curry paste. This version is with tofu, green beans, and served on a Thai omelet (kai jeow).
If you love the flavors of Thai red curry, then you will enjoy this recipe for Pad Prik Khing. Traditional curry has coconut milk, but this dish just uses the curry paste as the stir fry sauce.
I love this dish because the ingredients are minimal and it comes together quickly.
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 add any additional seasoning to your liking.
- Prik Khing Curry Paste
- Cubed Tofu
- Green Beans
- Makrut Lime Leaves
See recipe card for quantities.
Start by draining and pressing the tofu. Removing the moisture will ensure the tofu can get crispy.
Pan fry the tofu in a non-stick skillet until cripsy on both sides. Then remove and allow the tofu to drain.
Add the prik khing curry paste to the skillet and a quarter cup of water. Then add the tofu back into the skillet along with the green beans.
If your pan has a lid place the lid on and allow the green beans to steam for a couple minutes. I prefer my green beans to still have some crunch.
Tradtionally Pad Prik Khing is made with Chinese long beans. You can find these at an Asian market and use them instead of green beans.
I'm also making a Thai style omlet, you can find full instructions here. However I'm doing a shortcut version and cooking the omlet in a non stick skillet instead of deep frying it.
The Thai omlet (kai jeow) is optional, but it helps tone down the spice and add extra protein.
Serving and Storing
Serve the Pad Prik Khing Tofu with Jasmine rice and on top of the kai jeow.
This dish is best eaten right away, however leftovers can be stored for up to 3 days. Just keep in mind the tofu won't be as crispy.
Click here for the chicken version of this recipe.
Pad Prik Khing Tofu Recipe
- Heavy Pan or Tofu Press
- Non Stick Skillet
- Remove tofu from package and wrap in paper towels or a clean kitchen towel. Place on a plate and place a heavy object or skillet on top. Press for 30 min to remove liquid.
- Remove tofu and cut into even cubes. Add 2 tablespoons of oil to a nonstick skillet and pan fry tofu until it gets crispy on both sides.Once the tofu has some color, remove and set aside on a paper towel lined plate.
- Easy Thai Omelte- Whisk eggs with fish sauce and pour into the same nonstick skillet, there should still be some oil left from frying the tofu.Allow eggs to settle into a large disc then after 2 minutes flip over to cook the other side until lightly browned.Set omelet aside on a plate.
- Add the last tablespoon of oil to the same skillet with the heat on medium low. Then add the Prik Khing Curry Paste. (see notes on spice level)
- Add the water to the curry paste and combine. Then add the tofu, green beans, and turn the heat to medium. Tear the makrut lime leaves into the pan or omit if you can not find any.If the pan has a lid, place it on for a couple of minutes for the green beans to cook.I prefer my green beans to still have some curnch to them.
- Taste for seasoning and see if any fish sauce is needed. I did not add more.Plate with the omelet on the bottom and the Prik Khing Tofu on top along with a side of rice.
- 1 Tablespoon = Mild
- 2-3 Tablespoons = Medium
- 3-5 Tabespoons= Hot
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.