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 Mu phat phrik khing - Pork and yardlong beans fried inphrik khing paste, with kaffir lime leaves | |
| Alternative names | Pad prik king |
|---|---|
| Type | Curry |
| Course | Lunch,dinner |
| Place of origin | Thailand |
| Region or state | Southeast Asia |
| Created by | Thai people |
| Main ingredients | Yardlong bean orgreen bean,chili peppers,lemongrass,garlic, andgalangal |
Phat phrik khing orpad prik king (Thai:ผัดพริกขิง,pronounced[pʰàtpʰríkkʰǐŋ]) is a type ofThai curry that is drier than other Thai curries such asred curry as it is fried in oil and does not contain liquidcoconut milk. Sometimes, instead of, or in addition to frying oil, coconut milk is heated until it turns to oil for added taste.
The paste is a thick curry presenting a vivid red color due tophrik (chili peppers). Confusingly, the Thai name indicates that ginger (khing) is used in this dish, which in fact is not the case.[1] Recipes for thephrik khing curry paste usually includelemongrass,garlic andgalangal.[2] Very often, also in Thailand, red curry paste is used instead.[3]
The curry is mainly made of Yardlong bean or green bean, chili peppers, lemongrass, garlic, galangal and the main protein, traditionally diced pork belly, or chicken.
Palm sugar, dried fish, and fish sauce are added depending on the preference.
The dish is a blend of proteins, greens and carbohydrates, being a fairly balanced meal.
On average, each serving has around 250-380 calories.
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