Phat phrik khing

Method

1. 1 Sauté the red curry sauce with oil over low heat until fragrant; since it's a dry dish, don't use coconut milk.
2. 2 Add the peeled shrimp and stir-fry quickly over high heat until just cooked.
3. 3 Add the chopped green beans and stir-fry for 3 minutes until cooked through but still crispy.
4. 4 Season with fish sauce and palm sugar, then stir until the sauce coats the shrimp and beans until dry.
5. 5 Sprinkle with finely chopped Thai lime leaves, then turn off the heat.