How to Make Authentic Thai Chicken Pad Prik King with Eggplant

Simple Summary

Indulge in the vibrant flavors of Thailand with this aromatic and spicy Pad Prik King dish, featuring tender chicken and silky eggplant in a rich, red curry sauce.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 lb boneless, skinless chicken breast, sliced into thin strips
• 1 large eggplant (about 1 lb), cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 3 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 2 kaffir lime leaves, finely sliced (optional)
• 1/4 cup Thai basil leaves
• 1 red bell pepper, sliced
• 2 tablespoons water
• Juice of 1 lime

Instructions

1. Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat.

2. Add the eggplant cubes and stir-fry for 5-7 minutes until they start to soften. Remove from the wok and set aside.

3. In the same wok, add the remaining 1 tablespoon of oil. Once hot, add the red curry paste and stir-fry for 1 minute until fragrant.

4. Add the sliced chicken to the wok and stir-fry for 3-4 minutes until it's nearly cooked through.

5. Return the eggplant to the wok. Add the fish sauce, palm sugar, green beans, and red bell pepper. Stir-fry for another 2-3 minutes.

6. Pour in 2 tablespoons of water to create a bit of sauce, and add the kaffir lime leaves if using. Cook for an additional 2 minutes.

7. Remove from heat and stir in the Thai basil leaves and lime juice.

8. Taste and adjust seasoning if needed with more fish sauce or sugar.

9. Serve hot with steamed jasmine rice.

Chef's Notes

• For a vegetarian version, substitute the chicken with firm tofu and use soy sauce instead of fish sauce.
• If you can't find Thai basil, regular basil will work as a substitute, though the flavor will be slightly different.
• Adjust the amount of red curry paste to control the spice level. Start with less if you prefer a milder dish.
• To make this dish gluten-free, ensure your fish sauce and curry paste are gluten-free certified.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutritional Info

Per serving (approximate):

• Calories: 350
• Protein: 25g
• Fat: 18g
• Carbohydrates: 25g
• Fiber: 6g
• Vitamin A: 20% DV
• Vitamin C: 80% DV
• Iron: 15% DV

This dish is high in protein from the chicken and provides a good amount of vitamins and minerals from the vegetables. The eggplant is a great source of fiber and antioxidants.

Serving Suggestions

• Serve over steamed jasmine rice or brown rice for a complete meal.
• For added crunch, sprinkle some chopped roasted peanuts on top before serving.
• Pair with a cold Thai iced tea or a light lager beer to balance the spice.
• Garnish with extra Thai basil leaves and lime wedges for a fresh, aromatic touch.
• For a fuller Thai-inspired meal, serve alongside a light Tom Yum soup as a starter and mango sticky rice for dessert.