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

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 2 servings
  • Category: Side
  • Cuisine: Thai

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

Method

  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. Heat oil in a large skillet over medium low heat. Add garlic and cook until translucent. 2 minutes.
  3. Add the red curry paste and mix and cook until fragrant. 1 minute.
  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. Add the green beans. toss to coat. Cover and cook for 3 to 6 minutes or until tender to preference.
  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.