Best Shrimp And Coconut Curry With Green Beans Recipes

SHRIMP AND COCONUT CURRY WITH GREEN BEANS

Shrimp and Coconut Curry With Green Beans image

This recipe from December 2010 Bon Appetit was just as good as it looked. DH and I really enjoyed it. Thanks to many of the ingredients going into the food processor, prep was not too laborious. Although the recipe did not specify, we served over jasmine rice, which worked really well.

Provided by Dr. Jenny

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb green beans, trimmed, cut into 1 1/2 inch pieces
3 stalks lemongrass
1 cup coarsely chopped fresh cilantro
2/3 cup coarsely chopped shallot
1/4 cup coarsely chopped seeded, jalapeno chile
2 tablespoons indian curry powder (such as Madras)
1 tablespoon coarsely chopped peeled, fresh ginger
1/4 cup coarsely chopped fresh basil, plus sliced leaves for garnish
1/4 cup water
2 tablespoons vegetable oil
2 cups canned unsweetened coconut milk
2 1/2 lbs uncooked medium shrimp, peeled, deveined
lime wedge

Steps:

Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2 inches from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next five ingredients, chopped basil, and 1/4 cup water. Blend until paste forms.
Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, until dry, 2 to 3 minutes. Stir in coconut milk; bring to simmer. Add shrimp; reduce heat to medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add green beans; stir to heat through. Season curry with salt and pepper. Transfer curry to serving bowl; garnish with basil. Serve with lime wedges (we served over jasmine rice).

GREEN CURRY WITH SHRIMP

Green Curry with Shrimp image

My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste-which contains a blend of lemongrass, ginger or galangal, herbs and aromatics-makes it quick enough for even a weeknight meal.

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 tablespoons peanut oil
1 pound 16/20-count shrimp, deveined and shells removed
1 small yellow onion, sliced thin
1 jalapeno, sliced thin
Kosher salt
2 to 3 tablespoons Thai green curry paste
1/2 cup chicken stock
One 15-ounce can coconut milk
2 teaspoons fish sauce
1 tablespoon palm sugar or light brown sugar
1 tablespoon fresh basil leaves, sliced thin
1 tablespoon fresh mint leaves, sliced thin
1/4 cup roasted salted peanuts, roughly chopped
Steamed rice, for serving

Steps:

Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice-a perfect combination.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#curries #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #seafood #indian #easy #shrimp #shellfish #3-steps-or-less