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
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.
More green bean recipes from the blog
- Green Bean Carrot Poriyal. Green bean carrot stir fry with spices and coconut.
- Green beans with fennel seeds, cilantro and lentils
- Greens beans and potatoes
- Green bean and mushroom stuffed pretzels
Red Curry Green Beans, Served here with Peanut Sauce Fried Rice.
Red Curry Green Beans Thai Pad Prik King
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 (3 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 (1.5 tsp) sugar
- 1/4 tsp (0.25 tsp) or more cayenne or to taste
- a dash of salt
Instructions
- 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.
- Heat oil in a large skillet over medium low heat. Add garlic and cook until translucent. 2 minutes.
- Add the red curry paste and mix and cook until fragrant . 1 minute.
- 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.
- Add the green beans. toss to coat. Cover and cook for 3 to 6 minutes or until tender to preference.
- 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
Nutrition
Cassie says
February 22, 2016 at 9:24 pmYUM, now I want some! These look super spicy and delicious!
Richa says
February 24, 2016 at 6:54 pmthey definitely are!
Sue says
February 23, 2016 at 9:26 amLooks so tasty. And thanks for the reminder about your fried rice. My family devours that each time I make it! Your green beans and fried rice sound like a great combo.
Richa says
February 23, 2016 at 11:21 amThats awesome that you all love the fried rice!
Kathy says
February 25, 2016 at 1:50 pmThis is yummy. I doubled the sauce in order to wet the noodles I served it over. I used Thai house red curry and the recipe amount of cayenne and it was perfect heat for me. Next time,yes I’m making this a lot, I will cut back on the sugar.
One more tip. I blanched more green beans than I needed because I eat them for a snack right out of the fridge.
Richa says
February 25, 2016 at 1:53 pmAwesome! sure, adjust the sweet to preference.
Sue says
April 16, 2018 at 10:38 pmBeans straight from garden and if being cooked just blanched still taste crunchiness
Nita says
March 31, 2016 at 8:59 amLooks so yummy! Can’t wait to try the recipe! Can you share brand name of your favorite store-bought vegan Thai Red Curry Paste. Thanks!
Richa says
March 31, 2016 at 10:10 amI use thai kitchen brand. it does not contain fish sauce.
Sonia Nayyar says
August 16, 2016 at 1:56 pmwhere can you get that? I could not find it
Richa says
August 16, 2016 at 2:09 pmhttps://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=thai+kitchen+red+curry
Olga says
April 10, 2016 at 4:08 pmGreat and quick recipe, crunchy tofu goes very well with the sauce.
Richa says
April 10, 2016 at 4:14 pmyes definitely!
Amy says
May 15, 2016 at 5:34 amWe made this last night using a variety of vegetables & lentils and used 1/2 the sugar – it was fantastic! Thank you for this recipe!!
Bhajan says
August 17, 2016 at 12:49 amThis sounds delicious
sharon says
October 26, 2016 at 6:46 pmI just made this tonight and it was fantastic! Thanks for the recipe. I added some baked tofu and served it over some rice noodles. Yum. It really tasted like the Prik King I’ve had at Thai restaurants.
Richa says
October 26, 2016 at 11:46 pmAwesome!