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!
- 1 tablespoon oil (coconut, grapeseed, avocado, vegetable, or canola).
- 3 cloves garlic, minced
- 1-4 ounces can Prik Khing curry paste
- 1 cup coconut cream (or 1.25 cup coconut milk)
- 1 pound raw large shrimp, tail on is fine
- 5-6 kaffir lime leaves, finely julienned
- 2 1/2 tablespoon brown sugar or palm sugar
- 1 1/2 teaspoons Thai fish sauce
- 2 cups 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.
- 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).
- 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.
- Add the coconut cream and mix it well with the paste.
- Let the sauce cook until thickens, occasionally stirring, for about 2-3 minutes.
- 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 it 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. Add a little bit of water if the curry gets too dry.
- Taste it last time, and add more fish sauce or sugar as needed. Serve warm with jasmine rice. ENJOY!
- Prik King curry paste. 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. We will be using a curry paste from Maesri. You can purchase the prik khing curry paste here. It comes in a pack of 4.
- For curry paste substitutes, use a red Thai curry paste like Maesri and Mae Ploy brands. You'll need to add extra sugar, like a tablespoon of brown sugar and minced kaffir lime leaves or zest, for the extra flavors.
- 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. When I use water, I find it tends to dilute the flavor of the curry paste, and the dish tends to get too runny at the end. I recommend this coconut cream brand and coconut milk for use in cooking Thai food. You can purchase the coconut cream here or the coconut milk here.
- Notes on the Shrimp. Here’s something new you might want to try. I’ve used shrimp with shells on it 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. (:
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- Prep Time: 10
- Cook Time: 10
- Category: Curries, shrimp recipe
- Method: Stir fries
- Cuisine: Thai
Keywords: Pad Prik Khing, Pad Prik khing recipe, Prik King with shrimp, Thai green beans red curry, Easy Red Curry Green Beans with Shrimp