Pad Prik King with Crispy Tempeh & Salad
Spicy Thai dry curry with long beans, ground pork, and red curry paste, served alongside crispy pan-fried tempeh and a bright tempeh salad. One-pan dinner that hits all the textures and tastes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 8 oz tempeh, sliced thin
- ½ lb ground pork
- 8 oz long beans (or green beans), cut into 2-inch pieces
- 3 tbsp red curry paste (Thai)
- ½ cup coconut milk
- 1 tbsp fish sauce
- 1 whole lime (juiced)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, ~90 seconds.
- 2
Add tempeh slices in a single layer. Cook 3 minutes per side until golden and crispy. Transfer to a plate.
- 3
Add ground pork to the same skillet, breaking it up with a spoon. Cook until no pink remains, ~5 minutes.
- 4
Stir in red curry paste until fragrant, about 1 minute. Add long beans and coconut milk, tossing to coat.
- 5
Simmer until beans are tender-crisp and sauce clings to them, 4–5 minutes. Stir in fish sauce and lime juice.
- 6
Plate curry alongside crispy tempeh. Top with cilantro and serve immediately.
Tools you’ll need
- large 12-inch skillet
- wooden spoon or spatula
- cutting board and knife
- small bowl for mixing
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