Shrimp and Green Bean Curry
"I have grown to really be fond of southeast Asian curries. This one is really good. Serve this over long-grain white rice."
photo by rpgaymer
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil, divided
- 1 lb medium shrimp, peeled and deveined
- 2 garlic cloves, minced, divided
- 8 ounces fresh green beans, cut diagonally into 1-1/2-inch pieces (2-1/2 cups)
- 1 (13 1/2 ounce) can coconut milk
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce
- 1 teaspoon red curry paste
- 1 (15 ounce) can straw mushrooms, drained
directions
- In a wok or large skillet, heat 1 T. of the oil over medium-high heat for 1 minute, until hot. Add shrimp and half the garlic; cook and stir 3-5 minutes or until shrimp are pink. Transfer to a platter; set aside.
- Add remaining 1 T. oil to wok; heat 1 minute or until hot. Add green beans and remaining garlic; cook and stir 3-5 minutes or until beans are crisp-tender.
- Add coconut milk, lime juice, soy sauce and curry paste; stir until curry paste dissolves. Reduce heat to medium; add mushrooms and shrimp. Cook 2-4 minutes or until heated through. Spoon over cooked rice, if desired, and serve.
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Reviews
-
Very good, and easy to throw together. I used more curry paste, and used fresh oyster mushrooms instead of the canned straw mushrooms (I hate the taste of canned mushrooms). Served over rice noodles, which soaked up the creamy sauce perfectly. -
I loved this flavoursome and easily prepared curry, happily I had enough left over for lunch the next day at which point it was even better!! Thank you Jackie, this really hits the spot, a simple yet decadent curry which was very much enjoyed. Made for PRMR tag game
Tweaks
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Very good, and easy to throw together. I used more curry paste, and used fresh oyster mushrooms instead of the canned straw mushrooms (I hate the taste of canned mushrooms). Served over rice noodles, which soaked up the creamy sauce perfectly.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
