Shrimp and Green Beans with Thai Red Curry Paste (Pad Prik Khing Goong)

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!


For 2 servings

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


Combine the red curry paste with the dried shrimp and ginger in a blender. (You could also use the more traditional pestle and mortar.)

Process to blend.

Heat the oil in a wok. Add the curry paste and stir-fry for a minute.

Now add the green beans.

Stir fry until the green beans are starting to get tender. This takes about 15 minutes and you will have to add a bit of water now and then as otherwise the curry paste will burn.

As an alternative, parboil the beans for 3-5 minutes before stir-frying them.

Season with fish sauce…

…and palm sugar to taste. Make sure to taste first, as the curry paste and the (salted) dried shrimp are already quite salty, so the salty fish sauce may make it too salty.

Add the shrimp.

Stir-fry until the shrimp are just cooked through. Do not overcook the shrimp.

Serve on preheated plates with jasmin rice, and garnish with lime leaf chiffonade.


The dough for these traditional cookies called Ciambelline al Vino from Rome includes wine, however the more important ingredient is aniseed.


10 thoughts on “Shrimp and Green Beans with Thai Red Curry Paste (Pad Prik Khing Goong)

  1. [big smile] This I remember being the first Thai dish I tasted way, way back in my late teens when Thai food was still very new in Sydney and one had to prebook for weeks to get to the first ‘proper’ Thai restaurant run by a Danish chef who’d lived in Bangkok! Yum! Still is yum and not hard to prep and I have not made it for ages [am all into Vietnamese and Burmese at the moment 🙂 ] ! and really have to!! Thanks for the nudge !!


  2. Great dish, Stefan. It has that look of authenticity about it and I bet your kitchen was filled with its aroma. For a change, I know exactly where to get all of the ingredients. I’m new to Thai cooking and haven’t started making my own curry pastes yet. I do remember seeing THHG’s curry posts, though, and I’ll make them one day. 🙂


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