Pad Prik Khing red curry green beans with shrimp
This easy Pad Prik Khing red curry green beans with shrimp is a popular Thai stir-fry dish. It uses fresh green beans, shrimp, and premade prik khing curry paste and is topped off with fragrant kaffir lime leaves. It can be ready in 20 minutes!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tbsp oil (coconut, grapeseed, avocado, vegetable, or canola).
- 3 clove garlic, minced
- 1-4 oz can Prik Khing curry paste
- 1 cup coconut cream (or 1.25 cup coconut milk)
- 1 lb raw large shrimp, tail on is fine
- 5-6 kaffir lime leaves, finely julienned
- 2+1/2 tbsp brown sugar or palm sugar
- 1+1/2 tsp Thai fish sauce
- 2 cup green beans cut into 1 1/2-inch pieces
- Garnishing options. Thai red chilis sliced long and thin and seeds removed or thinly sliced kaffir lime leaves.
Instructions
- 1
Fry garlic with oil in a large skillet, a wok, or a frying pan on medium-high heat until the garlic is lightly golden brown (30 seconds or so).
- 2
Add the curry paste to the skillet, break up the curry paste chunks, and mix well with the garlic. Fry for 1 minute until the paste is fragrant. Turn the heat down to medium if your stove top gets hot quickly.
- 3
Add the coconut cream and mix it well with the paste.
- 4
Let the sauce cook until thickens, occasionally stirring, for about 2-3 minutes.
- 5
Add the shrimp into the sauce and stir until well coated with the sauce.
- 6
Add the rest of the ingredients (kaffir lime leaves, sugar, and fish sauce), mix in really well, and stir often. Cook for 1-2 minutes. Taste the sauce here and adjust it with more fish sauce or sugar.
- 7
Add the green beans, stir well, and cook for 2-3 minutes. Do not overcook the green beans. You want to leave a little crunch for taste. Add a little bit of water if the curry gets too dry.
- 8
Taste it last time, and add more fish sauce or sugar as needed. Serve warm with jasmine rice. ENJOY!