If you love Thai Red Curry, but don’t want the extra calories from coconut milk, then you have to try this recipe. Pad Prik Khing, is a stir fry with meat, green beans, and red curry paste. Simple, quick, spicy, and delicious! I was surprised when I realized I had never made this dish, because it’s so easy and hearty. I did make it a little too spicy, but decreased the curry paste amount in the recipe below.
You could use any protein for this dish, I used pork tenderloin, but Chicken, Beef, Shrimp, or mixed Seafood would taste great too! Traditionally Pad Prik Khing is made with Chinese long beans, but since those are more difficult to find, I just used fresh Green Beans and sliced them about an inch in size. I also added thinly sliced kaffir lime leaves, but you can omit if you don’t have any on hand. I just happen to have a huge tree in my backyard that my mom gave me. I have plenty to share if you need some!
What makes this dish so easy is the main ingredient that you need, red curry paste. I use the Mae Ploy Red Curry Paste, found here. Some recipes call for Sugar and Fish Sauce added, I recommend tasting it first and then season to your liking. I did add about a teaspoon of fish sauce, but the curry paste does have some fish sauce already in it. If you want the dish to have some sauce, then add some water at the end, about a quarter of a cup. This dish comes together quick and is perfect for a weeknight meal. Serve it with Thai Jasmine rice, and an optional fried egg on top.