Thanks to The High Heel Gourmet I am cooking more and more Thai food. When I made a batch of Thai red curry paste (Kaeng Kua) to make Tod Mun Pla, I decided to use the leftovers to make another dish I saw on Miranti’s blog: Pad Prik Khing Goong, or green beans and shrimp stir-fried with Thai red curry paste. For this recipe the curry paste is enriched with dried shrimp and ginger. It is worth making your own red curry paste, but you could also make this with a good store-brought paste. It is a quick tasty meal, perfect for a week day. It is also very low in fat, as shrimp has no fat and only a bit of vegetable oil is needed for stir-frying. Very tasty and something I will prepare on a regular basis. Thanks for sharing, Miranti!
250 grams (.55 lb) shrimp (peeled and deveined)
400 grams (.9 lb) green beans, trimmed and cut in half
3 Tbsp Thai red curry paste
3 Tbsp sliced ginger
2 Tbsp dried shrimp, soaked in water and drained
2 Tbsp vegetable oil
fish sauce to taste
palm sugar to taste
kaffir lime leaf chiffonade, for garnish
Jasmin rice for serving
As an alternative, parboil the beans for 3-5 minutes before stir-frying them.
The dough for these traditional cookies called Ciambelline al Vino from Rome includes wine, however the more important ingredient is aniseed.