Pad prik king (or khing) is a style of thai curry stir fry involving red curry.  It is sweet, spicy and hot.  The ingredient list is short and the dish comes together quick.  If you are brave, you can make your own curry paste or you can use the store bought stuff.  Brands do matter for this.  Thai Kitchen makes a mediocre paste and Mae Ploy makes a very decent one (your mileage may vary).  Mae Ploy typically can only be found in Asian supermarkets while Thai Kitchen is usually found in most grocery stores.

2 large skinless, boneless chicken breasts, sliced thin
1 lb  fresh green beans, ends trimmed
2T vegetable oil
1~2T red curry paste (more for a hotter dish)
1t sugar
1t fish sauce

steamed rice, white or brown

Heat oil in a nonstick, 12″ skillet over medium low.  Add curry paste and heat until the paste bubbles and the oil turns red.  Increase the heat to high and add the chicken.  Sprinkle sugar and fish sauce over the chicken and stir fry until the chicken is almost completely cooked through.  Add green beans and stir fry beans until they are covered with oil.  Put a lid over the skillet and reduce the heat to low and allow the contents to steam for 4 minutes or until the green beans are the desired tenderness.  Serve over rice.