Thai cuisine · Fish & Seafood

Goong Pad Prik Gaeng

Shrimp stir-fried dry and spicy in the wok with red curry paste, green beans and lime leaf.

Ingredients · for 4 servings

• 600 g shrimp (peeled and deveined)
• 3 tbsp red curry paste
• 200 g green beans
• 5 kaffir lime leaves
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 100 ml coconut milk
• 1 red chili
• 3 tbsp oil
• 300 g jasmine rice

Instructions

1. Cook the jasmine rice according to the package instructions, pat the shrimp dry and trim the green beans, cutting them into 3 cm lengths.
2. Cut the kaffir lime leaves into hair-thin strips and the chili into fine rings.
3. Warm the oil in the wok over medium heat and fry the curry paste in it for 2 min., stirring, until the oil turns red and the paste smells intensely.
4. Stir in the coconut milk and simmer for 2 min. until the paste collapses into a glossy mass, then add the beans and cook, tossing, for 3 min.
5. Add the shrimp and fry over high heat for 2–3 min. until just cooked through and pink — any longer and they turn tough.
6. Season with fish sauce and palm sugar, fold in the lime leaf strips and chili rings and serve immediately with the rice.