This easy red curry green beans with shrimp, or Pad Prik King, is a simple and delicious Thai dish that lightly fries red curry paste together with coconut cream, shrimp, kaffir lime leaves, and green beans.
3 cloves garlic, diced small
1 Tbsp oil
1 4-oz can Prik Khing curry paste
1 lbs. large shrimp. (Tail on is fine too)
2.5 Tbsp brown sugar or palm sugar
1.5 Tsp Thai fish sauce
2 cups green beans cut into 1-2” pieces
- Fry garlic with oil in skillet or wok on medium-high heat until the garlic is light golden brown (30 seconds or so).
- Add the curry paste to the skillet, break up the 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.
- Add the green beans, stir well, and cook for 2-3 minutes. Do not over cook 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.
* My recipe uses coconut cream, but your can use coconut milk. Just add a little extra of the coconut milk, around 1/4 cup extra to help achieve the creaminess in the sauce.
* 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.
- Category: Curry
- Method: Stove Top
- Cuisine: Thai
Keywords: Thai food, Thai red curry, Thai green beans red curry, Red Curry recipe