Red Curry Green Beans Thai Pad Prik King
User Reviews
5
Red Curry Green Beans Thai Pad Prik King
Description
This recipe uses green beans that are briefly blanched to preserve their vibrant color and crisp-tender texture. After blanching, the beans are sautéed in oil with fragrant garlic and red curry paste until the aromas develop. A combination of soy sauce, lemon juice or lime zest, kaffir lime leaves, sugar, and cayenne pepper balances saltiness, acidity, sweetness, and heat in the sauce.
The green beans finish cooking in the curry sauce with a covered pan, allowing flavors to meld and beans to reach preferred tenderness. This method results in beans that are tender but still retain some firmness, coated in a bright red curry sauce with subtle citrus undertones and spicy warmth.
The dish is typically served hot alongside rice, noodles, or other cooked grains. It can be garnished with crushed peanuts, almonds, or fresh cilantro for additional texture and aroma. To make it a complete meal, adding crisped or baked tofu when tossing the beans is recommended by the notes.
Ingredients
- Bunch green beans 2 to 3 cups, chopped into 3 to 4 inch size
- 2 tsp neutral cooking oil generic cooking oil
- 3 cloves 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 juice 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 cayenne pepper or more, or to taste
- salt a dash of
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 dish a full meal, add crisped or baked tofu along with the green beans during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 185mg | 8% |
| Potassium | 250mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 4395IU | 88% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 80mg | 8% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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