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How To Make: Phat Phrik Khing

Posted date:  May 20, 2006

Today was a clean out the fridge kinda dinner, and here’s some of what I came across:

Long beans, pork, curry paste… I know what you’re thinking: You can make phat phrik khing! Well, that’s what I thought, and here’s how to go about it.

Phat phrik khing is a very easy dish to make, and is probably one of the first Thai dishes I ever learned to make. I think most of the ingredients, including the curry paste, are generally available in the West nowadays, so go ahead and give this one a try if you’re new to Thai food. Going from my mise en place, here’s exactly what you’ll need:

Starting at 6 o’clock you have some parboiled long beans. These are made by taking long beans, chopping them into 1-inch lengths, and boiling them in salty water, immediately plunging them into cool water to stop the cooking process. Actually you don’t have to parboil the beans first–you can just fry them in the curry, but I think this is easier. Continuing clockwise we have three or four kaffir lime leaves sliced as finely as possible, sugar, water, cooking oil and fish sauce. At 3 o’clock we have some phat phrik khing curry paste that I bought pre-made a few days ago. And in the middle is pork cut into bite-sized pieces.

First, using a generous amount of oil, fry the curry paste over med-high heat in a wok until it is fragrant and a layer of red oil has begun to emerge:

Then add your pork, coating it with the curry paste:

Continue frying and stirring until the pork is fully cooked, at which point the mixture should be quite dry. Add about a 1/2 cup or so of water, turning up the heat, and fry, stirring constantly, until the mixture is reduced and curry-like:

At this point season the mixture to taste with fish sauce and sugar (Thais like this dish sweet–I don’t), and add your long beans and kaffir lime leaf slivers. As the long beans are already cooked, you really just want to heat them through here:

And you’re done:

You could make with any meat you like–my particular favorite is big chunks of a particular kind of crispy dried fish–but pork is the most common. I had mine with hot rice and a fried egg.

10 Comments for How To Make: Phat Phrik Khing

Found you on Food Porn Watch. Great site. I enjoyed your writing and the pictures were superb.

Thanks! Keep coming back.

This looks great. Do you have a written out recipe with the ingredients listed? Thanks.

Frank: No, I don’t, but the only thing you’re missing here is quantities. I’ve bought the curry paste in the US before, so that shouldn’t be a problem. Other than that just sort of look at what’s shown on the blog and go by that. If you really need numbers I can try to figure it out for you.


Thanks. I re-read it, and saw all the ingredients, along with a little cut & paste, I got it. Looking forward to trying this one!

Great recipe… Thanks!

Now if only we can convice you to tell us how to make the Phat Phrik Khing paste from scratch.

Also isn’t this dish supposed to have lots of hot green thai birds eye chilies?

Harry: If I can find it, I’ll include it soon. However, as far as I’m aware, this dish uses dried chilies in the curry paste.

hey austin,

Im in Australia, is that any type of curry paste? (I have no idea if different curry pastes come from different areas!)

cheers mate… always makes me hungry!

william: I think you should be able to find phat phrik khing curry paste in Australia. I’ve bought it before in my home state Oregon–a much less culturally diverse place!



my turn to cook swung around tonight so I finally got a chance to try out this dish!

My ultra-farang folks demanded more than 1 vege, so I added broccoli, and would u believe it they wanted coconut milk 🙁

All in all, it was a winner with me!

Too hot for most others in the family but hey, can’t please everyone.

Wanna say something?