Best Shrimp And Green Bean Curry Recipes

Green Curry with Shrimp image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

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.

Shrimp and Green Bean Curry image

Provided by JackieOhNo

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 555.2, Fat 25.1, SaturatedFat 16.6, Cholesterol 143.2, Sodium 1346, Carbohydrate 64.2, Fiber 4.5, Sugar 53.5, Protein 22.4

Shrimp and Coconut Curry With Green Beans image

Provided by Dr. Jenny

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

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).