Spicy Red Thai Stir Fry (Gai pad prik gaeng)

"This popular street food from Thailand is made like a stir fry using Thai red curry paste. If you use a good shop-bought curry paste (I recommend Mae Ploy) then it only takes about 15 minutes to make! I served this with a Som Tam salad and steamed rice."
-- @seemagetsbaked
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  • Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 5

Recipe Card


  • 1 1/3 pound Chicken breast, cubed 1 inch
  • 4 strands Chinese long beans, cut into 2 inch pieces
  • 8 kaffir lime leaves, broken up
  • 3 tablespoons Thai Red Curry paste, homemade or store bought
  • 2 teaspoons fish sauce
  • 1 teaspoon Sugar
  • 2 tablespoons Oil


  • Step 1

    Heat up your wok to a medium flame and add in the cold oil, swirl to coat the wok. Stir in the curry paste and gently cook until fragrant, 2-3 minutes.

  • Step 2

    Add the chicken and kaffir lime leaves and turn up the heat. Ensure to constantly stir so the paste does not burn. Cook for 5 - 6 minutes until almost cooked through.

  • Step 3

    Stir in fish sauce, sugar and beans. Continue stir-frying for a minute until the beans are a vibrant green and cooked through. Taste and adjust the seasoning and serve with steamed rice.