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Warming Red Curry with Shrimp

Serving Size

2

Ingredients

  • 7 oz. coconut milk
  • 1 tbsp red curry paste
  • 1 1⁄2 tsp brown sugar
  • 1⁄2 lb. large shrimp
  • 1 cup green beans, chopped in half trimmed
  • 2 carrots, trimmed shredded
  • 1 tsp fish sauce
  • 1⁄4 cup cilantro chopped
  • 2 tbsp basil sliced
  • Jasmine rice: 1⁄2 cup jasmine rice
  • 3⁄4 cup water

Directions

  • Start by cooking the jasmine rice. Combine 1/2 cup of rice with 3/4 cup water and cook according to the rice package directions.
  • Heat the coconut milk over medium heat in a skillet until it begins to simmer.
  • Stir in the red curry paste and brown sugar, then reduce the heat to low. Let the mixture simmer for about 5 minutes to allow the flavors to blend.
  • Add the shrimp, green beans, and shredded carrots to the skillet. Cook for about 4-5 minutes or until the shrimp are fully pink and the vegetables are tender.
  • Stir in the chopped cilantro, sliced basil, and fish sauce.
  • Serve the curry mixture over the jasmine rice.
  • Stir in cilantro, basil, and fish sauce.

Notes

No Shrimp: Use chicken breasts Save time: Buy pre-made rice and heat it outside of the plastic in the microwave. Leftovers: Store in airtight container in the refrigerator for up to 4 days. More fiber/more vitamin C: Add diced bell peppers.

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