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    Home » gluten free

    Red Curry Green Beans – Pad Prik Khing Green Beans

    Published: Feb 22, 2016 · Modified: Feb 14, 2018 by Richa 19 Comments

    Jump to Recipe   Print Recipe

    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

    Jump to Recipe   

    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

    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. 

    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

    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


    • 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. 

     

    Peanut sauce fried rice with tempeh, broccoli, with red curry green beans #vegan #veganlunch . Fried rice recipe from the blog

    A photo posted by Vegan Richa (@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

    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 #glutenfree #veganricha #vegan
    Print Recipe
    5 from 6 votes

    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
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Side
    Cuisine: Thai
    Servings: 2 servings
    Calories: 148kcal
    Author: Vegan Richa

    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

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

    Nutrition

    Nutrition Facts
    Red Curry Green Beans Thai Pad Prik King
    Amount Per Serving
    Calories 148 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Sodium 185mg8%
    Potassium 250mg7%
    Carbohydrates 19g6%
    Fiber 3g13%
    Sugar 8g9%
    Protein 3g6%
    Vitamin A 4395IU88%
    Vitamin C 17.7mg21%
    Calcium 80mg8%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Miri

      October 03, 2020 at 6:54 am

      5 stars
      Love it, delicious. Thank you!

      Reply
    2. sharon

      October 26, 2016 at 6:46 pm

      I 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.

      Reply
      • Richa

        October 26, 2016 at 11:46 pm

        Awesome!

        Reply
    3. Bhajan

      August 17, 2016 at 12:49 am

      This sounds delicious

      Reply
    4. Amy

      May 15, 2016 at 5:34 am

      5 stars
      We made this last night using a variety of vegetables & lentils and used 1/2 the sugar – it was fantastic! Thank you for this recipe!!

      Reply
    5. Olga

      April 10, 2016 at 4:08 pm

      5 stars
      Great and quick recipe, crunchy tofu goes very well with the sauce.

      Reply
      • Richa

        April 10, 2016 at 4:14 pm

        yes definitely!

        Reply
    6. Nita

      March 31, 2016 at 8:59 am

      Looks 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!

      Reply
      • Richa

        March 31, 2016 at 10:10 am

        I use thai kitchen brand. it does not contain fish sauce.

        Reply
        • Sonia Nayyar

          August 16, 2016 at 1:56 pm

          5 stars
          where can you get that? I could not find it

          Reply
          • Richa

            August 16, 2016 at 2:09 pm

            https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=thai+kitchen+red+curry

            Reply
    7. Kathy

      February 25, 2016 at 1:50 pm

      5 stars
      This 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.

      Reply
      • Richa

        February 25, 2016 at 1:53 pm

        Awesome! sure, adjust the sweet to preference.

        Reply
      • Sue

        April 16, 2018 at 10:38 pm

        Beans straight from garden and if being cooked just blanched still taste crunchiness

        Reply
    8. Sue

      February 23, 2016 at 9:26 am

      5 stars
      Looks 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.

      Reply
      • Richa

        February 23, 2016 at 11:21 am

        Thats awesome that you all love the fried rice!

        Reply
    9. Cassie

      February 22, 2016 at 9:24 pm

      YUM, now I want some! These look super spicy and delicious!

      Reply
      • Richa

        February 24, 2016 at 6:54 pm

        they definitely are!

        Reply

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