This easy red curry green beans, Pad Prik King, is a popular Thai stir fry dish using fresh green beans and shrimp, and then topping them off with the unique flavor and aroma of thinly sliced kaffir lime leaves. The use of premade Prik King curry paste makes this dish extremely simple and fast to put together for a weeknight dinner.
Check out these other delicious Thai curry recipes you will love. They are SUPER EASY AND DELICIOUS CURRY RECIPES that you just can't get enough of! Here they are; Authentic Thai Red Curry Recipe, Red Thai Curry with Chicken and Kabocha Squash, Easy Thai Yellow Curry Chicken
As the saying goes, you can break the rules once you know the rules. This is the case for this mouthwatering red curry green beans with shrimp, a Thai stir fry dish. Most Pad Prik Khing recipes don’t call for coconut milk, so it's typically a drier red curry dish, but I find that it enhances the flavors and adds a richness that helps ease the spiciness from the curry paste. The added creaminess rounds out the spicy, salty, and slightly sweet flavor of Prik King very nicely!
You can use water or stock for a drier curry, and it’ll be fine. Make sure to adjust the seasoning accordingly.
Why This Recipe Works
- My Pad Prik Khing Recipe uses shrimp for a quick and easy meal (shrimp cooks faster than other types of protein). Other great protein options that pair well with the tasty Prik King are chicken, beef, pork, duck, and fried firm tofu.
- You can also make it vegetarian by adding semi-sweet and crunchy vegetables like zucchini, bell peppers, peapods, carrots, and of course green beans.
- The recipe uses premade Prik King curry paste, making this recipe so quick and easy to whip together in less than 30 minutes!
What Goes Into This Recipe
This red curry green beans recipe is so incredibly fast and easy to make. Once you’ve prepped ahead of time, you’ll have a delicious Thai red curry stirfry for dinner in no time! Here are the Pad Prik Khing ingredients you’ll need to make this dish. I have also included a picture of all the ingredients below for your reference.
Notes on a Few Key Ingredients
- For the green beans, you can use almost all types of green beans for this recipe. I’ve used purple string beans, long beans, wax beans, and French green beans. Use what you have available to you, the recipe will still be tasty.
- Thai fish sauce. Squid or red boat brands are great with this recipe.
- Prik Khing curry paste. I used the Mae Sri brand that comes in 4 oz containers. Highly recommend this brand for this recipe.
- Coconut cream or coconut milk. You can use either. The coconut cream is thicker and more rich, creamy, and sweet. You can use less sugar if choosing coconut cream for this recipe. Again, coconut milk is my twist to this classic dish, and I’ve loved it for many years.
- Kaffir lime leaves. I DO NOT recommend substituting or omitting this ingredient. Kaffir leaves are a specific type of lime leaves that are very highly aromatic with a very distinctive flavor that is commonly used in many dishes in Thai cuisine. Without it, the stir fry is just flat and lacking the aromatic and unique flavor of the lime leaves. You can find the leaves in the frozen section of the Asian market. Or you can purchase online here. You can store unused pieces in your freezer for a very long time (up to a year) so you can use them for other Thai recipes.
How To Make Pad Prik King with Shrimp
Below are the step-by-step photos showing how to make my recipe. There are eight simple steps and you will have dinner on the table in no time. Let’s get started!
- Fry garlic with oil in skillet or wok on medium-high heat until the garlic is lightly golden brown (30 seconds or so).
- Add the curry paste to the skillet, break up the curry paste chunks, and mix in well with the garlic. Fry for 1 minute until the paste is fragrant.
- Add the coconut cream and mix in well with the paste.
- Let the sauce cook until thickens, about 2-3 minutes, stirring occasionally.
- Add the shrimp into the sauce and stir until well coated with the sauce.
- 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 to your liking with more fish sauce or sugar.
- 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.
- Taste it one last time, add more fish sauce or sugar as needed. Serve warm with rice. ENJOY!!
FAQs And Expert Tips
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What does Prik Khing mean in Thai?
Well, let’s first break down these Thai words that have been translated into English sounds. Pad = Stir fry, Prik = Chili peppers, King = Ginger. So then we have stirfry chilis peppers with ginger. But here’s a mysterious twist. not a trace of ginger is in this classic Thai dish! The origin of the name is unknown, but the dish is legendary. Pad Prik King is then a red curry dish made with Prik King curry paste that’s made with dried chilis, garlic, shallots, lemongrass, galangal, cilantro root, kaffir lime rind, and shrimp paste, pound together to form a red paste.
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What does Prik Khing taste like?
Pad Prik King is a stir fry recipe using red curry paste so the dish has all the famous Thai flavors of spicy, salty, sweet. This recipe is also creamy from the coconut cream, adding nice well-rounded flavors to balance out the other robust flavors. The addition of the kaffir lime leaves adds a unique herbaceous flavor that sets this stir-fry apart from other recipes.
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Prik King Paste for Red Curry Green Beans Recipe
My recipe calls for a pre-made curry paste. My go-to brand is Maesri Prik King Curry Paste. It is delicious, quick, and easy and I can usually put together a lunch or dinner with this dish within 15-20 minutes. Later on down the road, I will teach you how to make your own curry paste. For today though, we are aiming for a quick, easy, and yet oh-so-delicious dish, and for that, we will use a curry paste from Maesri. You can purchase the paste here, it comes in a pack of 4.
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What are Yardlong Beans?
Yardlong beans are a type of green beans used in several recipes in Thai cooking. They are long, light green color beans about 1-2 feet long green beans. They are a bit sweeter and crispier than the regular green beans you typically see in American grocery stores. They are also called pole beans or Chinese long beans. There are many varieties of the long beans out there, but you can use any type you can find a substitute. I also love using them for my Thai papaya salad, and my Basil and green beans stir fry (Pad Kra Pao).
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Prik Khing curry with coconut milk
For my Pad Prik King Shrimp Recipe, I use coconut cream to add extra creaminess to the curry. You can use coconut milk or water if you’d like to have fewer calories. I do find that when I use water, it tends to dilute the flavor of the curry paste, and also the dish tends to get too runny at the end. I recommend this brand of coconut cream and this brand for coconut milk for use in cooking Thai food. You can purchase the coconut cream here or the coconut milk here.
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Notes on the Shrimp
Here’s something new you might want to try. I’ve used shrimp with shells on to cook this recipe. The shells fold in the creamy curry paste into the meat of the shrimp making the shrimp even more juicy and tender. I’ve been known to suck the curry sauce from the shell of the shrimp for that extra messy but oh-so-very street-like and scrumptious sauce before peeling the shells off to get to the meat of the well-seasoned crustaceans. I’d put the New Orleans crawfish eating game to shame especially when eating it with my Thai friends and family! You need to try it. You will need lots of napkins for your fingers. (:
RELATED RECIPES
- Authentic Thai Red Curry Recipe
- Red Thai Curry with Chicken and Kabocha Squash
- Easy Thai Yellow Curry Chicken
- Beef Massaman Curry Recipe
- Easy Green Curry Recipe
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PrintEasy Red Curry Green Beans with Shrimp (Pad Prik King)
- Total Time: 30 minutes
- Yield: 4
- Diet: Gluten Free
Description
This easy red curry green beans, Pad Prik King, is a popular Thai stir fry dish using fresh green beans and shrimp, and then topping them off with the unique flavor and aroma of thinly sliced kaffir lime leaves. The use of premade Prik King curry paste makes this dish extremely simple and fast to put together for a weeknight dinner.
Ingredients
1 Tbsp oil, (coconut, grapeseed, avocado, vegetable, or canola)
3 cloves garlic, minced
1 4-oz can Prik Khing curry paste
1 cup coconut cream (or 1.25 cup coconut milk)
1 lb. large shrimp, tail on is fine too
6-7 kaffir lime leaves, finely julienned
2.5 Tbsp brown sugar or palm sugar
1.5 tsp Thai fish sauce
2 cups green beans cut into 1-2” pieces
Instructions
- Fry garlic with oil in skillet or wok on medium-high heat until the garlic is lightly golden brown (30 seconds or so).
- Add the curry paste to the skillet, break up the curry paste chunks, and mix in well with the garlic. Fry for 1 minute until the paste is fragrant.
- Add the coconut cream and mix in well with the paste.
- Let the sauce cook until thickens, about 2-3 minutes, stirring occasionally.
- Add the shrimp into the sauce and stir until well coated with the sauce.
- 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 to your liking with more fish sauce or sugar.
- 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.
- Taste it one last time, add more fish sauce or sugar as needed. Serve warm with rice. ENJOY!!
Notes
- My recipe uses coconut cream, but you can use coconut milk. Just add a little extra of the coconut milk, around ¼ cup extra to help achieve the creaminess in the sauce.
- You can omit the coconut cream/milk and use water instead for the more traditional flavor. Be sure to adjust your seasoning with salt and sugar to taste.
- You can also make it vegetarian by adding semi-sweet and crunchy vegetables like zucchini, bell peppers, peapods, carrots, and of course green beans.
- Palm sugar is commonly used in Thai cooking but it is not always available at mainstream grocery stores. You can use dark brown sugar. Keep in mind that palm sugar is less sweet so adjust your portion as needed.
- Prep Time: 15
- Cook Time: 15
- Category: Curry
- Method: Stove Top
- Cuisine: Thai
Keywords: Pad Prik King. Prik king recipe. Prik King with shrimp. Thai green beans red curry.
Please share this recipe with everyone you know who might enjoy this dish! Your support means the world!
Suwanee
Thank you Adriana! Perhaps try to find coconut milk in paper cartons instead of can too? I prefer them over the can ones if I can find them. I love that you know food so well. Such refined palate and so great!
Suwanee
So happy it still turned out delicious. If you have to use frozen beans again, try wrapping paper towels around the beans and squeeze as much liquid out as possible without breaking the beans? Just a thought. Eating with coulifower rice sounds wonderful!
Suwanee
Wow, Thank you so very much for these wonderful words! I'm incredible thrilled that you love the recipe so much too. I love that you tried some with chicken too. It's perfect.
Mark &Caroline Fleet
This recipe is exquisite! We've eaten at many Thai restaurants; however, we haven't ever been successful cooking Thai food at home. Until now! This recipe rivals the best retaurant Thai food that we've eaten in Atlanta and Denver. It's that good!
We were able to find the Mae Sri Panang Curry Paste at our local Asian market along with the coconut milk and kaffir lime leaves. The curry paste is definitely the key to this recipe. We've made it twice now with shrimp and chicken. Both were excellent, and it's sooo easy.
Thank you! Thank you!
★★★★★
So delicious!
We made this last night and it turned out deliciously! I used frozen green beans and frozen shrimp and didn't think about letting them thaw out first. So my dish turned out a bit more watery than yours. However, cauliflower rice soaked it all up! Thanks for this easy, flavorful, and satisfying meal.
★★★★★
Adriana
Full post above.
Pss, I also think it is essential to have the coconut milk Suwanee recommends. It tasted so fresh vs. the coconut milks that have the guar gum. Beware, I have many cans of organic coconut milk that still have guar gum, the emulsifier Suwanee mentions. The taste is not the same. Maybe this is why I never loved using the canned pastes because I had these coconut milks that don’t taste like coconut milk and that are not authentic.
One last thing I must say is, this recipe tasted as good as a really good Thai restaurant meal. It felt like we were eating our favorite meal at a restaurant. Thank you again, Suwanee.
★★★★★
Adriana
I got so excited to make a new Thai dish because I had the green beans on hand.... but I did not have Pad Prik Khing curry paste so subbed with Maesri green curry paste. It came amazing. I have never Pad Prik Khing curry paste.... but I definitely want to try it. I also did not have shrimp so I substituted with chicken like Suwanee recommended. I used thighs, cut in small pieces. I also have not had luck in the past with the right ratio of green curry paste to coconut milk so I started with half a can of paste and then used 2/3 of coconut milk.... on the spot as I started cooking I felt to try this. I thought we can add more if we need. I ended up liking the ratio, and not adding more. It came perfect for us. We were licking dishes and pans, and no leftovers. Ok, no more fear over making curry with recipes like this. I have never had luck with the canned pastes for some reason in the past, but this was a winner and we will be having this recipe often. Next time, we will try with shrimp and pad prik curry paste. Ps, I used lakanto, I believe it is a monk fruit sugar in this curry, for the first time because I was also cooking for my mom who has diabetes. I used just a little less than the two and a half tablespoons, I used between 2 or maybe even 2 and 1/4 teaspoons because my mom has lost her taste for sweets and she finds lakanto sweet. It still came perfect for us. And plenty sweet enough for me and I love sugar. Sweetness wise i can say it definitely worked well with monk fruit sugar. Thank you Suwanee! This was such a treat to make this beautiful recipe!
★★★★★
C+C
We love the rich flavor of this dish. It was very easy to prepare too. We ate without rice, and it was excellent by itself.
★★★★★
C
This was such a phenomenal flavor-packed meal to cook in such a short time! It will be in heavy rotation at our house. We had no problem finding the curry blend or other ingredients. I had never used the cans of curry blend before - such a convenient size! I used frozen shrimp and let it unthaw about 10 min before putting it in. Enjoy!
★★★★★
Suwanee
I"m so glad Barbara! The kaffir lime leaves are pretty much a non-negotiable ingredient. (: Happy Cooking!
Barbara Safranek
Everything about this was delicious - creamy, shrimpy, crunchy, FULL of flavor - totally satisfying one-dish meal combined with rice! Suwanee was right -of course - about the essential Kaffir Lime leaves - so much flavor!