Ingredients: |
Ingredients: 1-3/4 C water
1 C uncooked jasmine rice
2 tsp butter
1/4 tsp kosher salt
1-1/4# large shrimp, peeled and deveined
1 (14 oz) can light coconut milk
1 T red curry paste
1-1/2 T fish sauce
4 tsp brown sugar
1 red bell pepper, seeded and thinly sliced
2 tsp fresh lime juice
Ginger-Garlic Green Beans:
12 oz trimmed green beans
1 tsp oil
2 tsp minced fresh ginger
1 tsp minced fresh garlic
salt/pepper to taste
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Directions: |
Directions:Bring first four ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.
Heat oil in a large skillet over medium-high heat. Add shrimp; saute' 3 minutes or until done. Remove shrimp; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.
Stir in remaining coconut milk, fish sauce and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 C rice onto each of 4 plates; top each serving with 1 C shrimp mixture.
Ginger-Garlic Green Beans:
Cook green beans in boiling water 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain. Heat 1 tsp oil in a large skillet over medium-high heat. Add minced ginger and garlic; saute' 1 minute. Add beans, 1/4 tsp salt and 1/4 tsp pepper; cook 2 minutes or until heated. |
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