Green Curry Shrimp

Green Curry Shrimp


  • 1  cup  jasmine rice
  • 2  tablespoons  vegetable oil
  • 2  cloves  garlic, peeled and chopped
  • 1  tablespoon  prepared green curry paste (such as Thai Kitchen)
  • 1  can  (14 ounces) coconut milk
  • 1  cup  chicken broth
  • 1  tablespoon  fish sauce
  • 1  tablespoon  sugar
  • 1/2  pound  haricots verts (thin green beans) or regular green beans
  • 1  large  sweet red pepper, cored, seeded and thinly sliced
  • 1  cup  shredded carrots
  • 1-1/2  pounds  large shrimp, cleaned and deveined (about 24)
  •   Lime wedges and fresh basil, for garnish
Directions1. Bring 3 cups water to a boil in large saucepan; stir in rice, reduce heat to very low, cover and simmer 20 minutes or until tender.

2. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add garlic and cook for 30 seconds. Add curry paste and cook for an additional 30 seconds. Whisk in coconut milk, chicken broth, fish sauce and sugar. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, gently for 5 minutes, stirring occasionally.

3. Add green beans, red pepper and carrots. Cook for 6 to 7 minutes, stirring occasionally, until crisp tender. Nestle shrimp into liquid and cook for about 3 minutes, turning shrimp in liquid, halfway through cooking time. Turn off heat and cover until ready to serve.

4. Serve with rice and wedges of lime. Garnish with basil, if desired.

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