Rachael Ray's Shrimp over Coconut Rice

Name: Rachael Ray's Shrimp over Coconut Rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 13 1/2 ounces coconut milk; 1 1/2 cups brown rice; 6 ounces green beans, cut into 2 inch pieces; 10 ounces frozen peas; 1 tablespoon green curry paste; 3/4 lb frozen shrimp, peeled and deveined; juice of half a lime

Submitted by patbratsuz

"I took Rachael's recipe and made it a bit lighter"

Download

Ready In:: 55mins
Ingredients:: 7
Serves:: 4

ingredients

13 ¹⁄₂ ounces coconut milk
1 ¹⁄₂ cups brown rice
6 ounces green beans, cut into 2 inch pieces
10 ounces frozen peas
1 tablespoon green curry paste
³⁄₄ lb frozen shrimp, peeled and deveined
juice of half a lime

directions

In a sauce pan bring 2.5 cups of water and 2/3 cup of coconut milk and 1.5 tsps of salt to boil over high heat. Stir in the rice, cover, lower the heat and simmer until the rice is tender and liquid is absorbed - 45 minutes.
Meanwhile in a medium skillet, heat the remaining coconut milk over medium heat. Whisk in the curry paste. Stir in the green beans and cook for 3 minutes. Add the peas and shrimp and cook, stirring, until the shrimp is cooked through, 2 to 3 minutes; Stir in the lime juice and season with salt and pepper.
Serve over rice.