Pad Prik Khing is a popular Thai stir-fry dish that is known for its bold flavors and vibrant colors. It is made with a variety of ingredients, including chicken, beef, pork, or tofu, as well as vegetables such as green beans, bell peppers, and onions. The dish is stir-fried in a wok or large skillet with a red curry paste, which gives it a characteristic sweet, salty, and spicy flavor.
Ginger Thai Kitchen is a popular Thai restaurant in Salinas, California that serves a delicious version of Pad Prik Khing. The dish is made with your choice of protein, along with green beans, onions, and red curry paste. It is stir-fried to perfection and served with a side of jasmine rice.
Here are some of the reasons why you should try Pad Prik Khing from Ginger Thai Kitchen:
- Authentic flavor: The dish is made with fresh, high-quality ingredients and is cooked to order by experienced chefs.
- Variety of options: You can choose from a variety of proteins to suit your taste.
- Affordable price: The dish is reasonably priced, making it a great value for your money.
If you are looking for a delicious and authentic Thai dish, then Pad Prik Khing from Ginger Thai Kitchen is the perfect choice. Order yours today!
Pad Prik Khing is a popular Thai stir-fry dish that is known for its bold flavors and vibrant colors. It is made with a variety of ingredients, including chicken, beef, pork, or tofu, as well as vegetables such as green beans, bell peppers, and onions. The dish is stir-fried in a wok or large skillet with a red curry paste, which gives it a characteristic sweet, salty, and spicy flavor.
Ginger Thai Kitchen 1104 S Main St Salinas, CA 93901
Hours:
- Tuesday-Friday: 11 AM–2:30 PM | 4:30 PM –8:15 PM
- Saturday-Sunday: 12–8:15 PM
- Monday: CLOSED
Website: https://gingerthaikitchen.com
Here is a step-by-step guide on how to make Pad Prik Khing:
Ingredients:Pad Prik Khing
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 tablespoon red curry paste
- 1/2 cup green beans, trimmed and cut into 2-inch pieces
- 1/2 cup red bell pepper, cut into 1-inch pieces
- 1/4 cup onion, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 1/4 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 cup chopped fresh basil leaves
- Jasmine rice, for serving
Instructions:Pad Prik Khing
- Heat the oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides.
- Add the curry paste and cook, stirring constantly, for 1 minute.
- Add the green beans, bell pepper, and onion and cook for 2-3 minutes, or until the vegetables are tender-crisp.
- Stir in the fish sauce, palm sugar, and chicken broth. Bring to a simmer and cook for 1 minute.
- In a small bowl, whisk together the cornstarch and water until smooth. Add to the skillet and cook, stirring constantly, until the sauce thickens.
- Stir in the basil leaves and serve immediately with jasmine rice.
Tips:
- For a spicier dish, add 1-2 Thai chili peppers, seeded and minced, to the curry paste.
- If you don’t have palm sugar, you can substitute brown sugar or honey.
- To make a vegetarian version of Pad Prik Khing, substitute tofu for the chicken and vegetable broth for the chicken broth.