Asian

Red Curry Green Beans – Pad Prik Khing Green Beans

Red Curry Green Beans – Green Beans Stir fry with red curry paste, kaffir lime, sugar and chile. Pad Prik…

  • Ready 35 minutes
  • Serves 2 servings
  • Prep 15 minutes
  • Cook 20 minutes
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Red Curry Green Beans – Pad Prik Khing Green Beans

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I have always loved the green beans with the hot phrik khing sauce from Thai restaurants. So I decided to make some myself. The traditional version uses a prik khing curry paste. Red curry paste is a close match and the flavors work out beautifully, and I also generally have red curry paste in my pantry.

These red curry green beans are easy and come together really quickly. Toss in some garlic, curry paste, kaffir lime leaves or lime zest, heat and let them cook until tender to preference. The cook time for green beans depends on the type of beans. The thinner beans cook faster, so cook until they are slightly crunchy but done. Add more curry paste and water/broth for saucier beans to serve over plain rice if needed. Add some baked or crisped tofu for variation. Serve with Peanut Sauce Fried Rice or other vegetable fried rice. 
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Red Curry Green Beans - Green Beans Stir fry with red curry paste, kaffir lime, sugar and chile. Pad Prik King Vegan Glutenfree Soyfree Recipe | VeganRicha.com

More green bean recipes from the blog

Red Curry Green Beans, Served here with Peanut Sauce Fried Rice.

Peanut sauce fried rice with tempeh, broccoli, with red curry green beans #vegan #veganlunch . Fried rice recipe from the blog A photo posted by Pitzn (@veganricha) on Feb 16, 2016 at 12:55pm PST
Red Curry Green Beans - Green Beans Stir fry with red curry paste, kaffir lime, sugar and chile. Phad Phrik Khing #Vegan #Glutenfree #Soyfree #Recipe | VeganRicha.com

Recipe

Red Curry Green Beans Thai Pad Prik King

Red Curry Green Beans - Green Beans Stir fry with red curry paste, kaffir lime, sugar and chile. Pad Prik King Vegan Glutenfree Soyfree Nutfree Recipe

  • Serves 2 servings
  • Prep 15 minutes
  • Cook 20 minutes
  • Total 35 minutes

Ingredients

  • Bunch Green Beans (2 to 3 cups, chopped into 3 to 4 inch size)
  • 2 tsp oil
  • 3 cloves of garlic (finely chopped)
  • 3-4 tbsp red curry paste (use a fish free brand)
  • 2 tsp soy sauce (or use coconut aminos + some tamarind paste to make soy-free)
  • 1 tsp lemon or lime juice
  • 1 tbsp kaffir lime leaves or zest of half a lime
  • 3 tbsp water or veggie broth
  • 1 1/2-2 tsp sugar
  • 1/4 tsp or more cayenne or to taste
  • a dash of salt

Instructions

  1. 1

    Bring a large pot of water to a boil. Blanch the green beans for 2 minutes, drain and keep aside. If using thinner beans like haricot verts, blanch for 1 minute.

  2. 2

    Heat oil in a large skillet over medium low heat. Add garlic and cook until translucent. 2 minutes.

  3. 3

    Add the red curry paste and mix and cook until fragrant. 1 minute.

  4. 4

    Add the soy sauce, lemon, lime leaves or zest, water, sugar, cayenne and salt and mix well. Increase heat to medium. Cook for a minute.

  5. 5

    Add the green beans. toss to coat. Cover and cook for 3 to 6 minutes or until tender to preference.

  6. 6

    Taste and adjust salt, sweet, and spice. I added some red pepper flakes as the curry paste I use is not hot. Serve hot with rice or noodles or cooked grains of choice. The beans can also be garnished with crushed peanuts or almonds and cilantro.

Notes

To make this a meal, add some crisped or baked tofu when you add the beans.

Nutrition

  • Calories148 kcal
  • Carbohydrates19 g
  • Protein3 g
  • Fat6 g
  • Saturated Fat1 g
  • Sodium185 mg
  • Potassium250 mg
  • Fiber3 g
  • Sugar8 g
  • Vitamin A4395 IU
  • Vitamin C17.7 mg
  • Calcium80 mg
  • Iron1.8 mg