Green Curry Coconut Shrimp & Rice

🥘 Ingredients

• black pepper
• cilantro
  ½ ounce
• coconut milk
  2 unit
• cooking oil
  4 tsp
• garlic powder
  2 tsp
• green beans
  12 oz
• green curry paste
  4 tbsp
• jasmine rice
  1.5 c
• lime
  2 unit
• onion
  2 unit
• paper towels
• salt
• seafood stock concentrate
  2 unit
• shrimp
  20 oz
• sugar
  2 tsp
• sweet thai chili sauce
  2 oz
• water
  1¼ cup, ¼ cup

🍳 Cookware

• small pot
• large pan

1. 

   1

   In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1¼ cup, salt
2. 

   2

   Wash and dry all produce. Halve, peel, and thinly slice onion . Trim green beans if necessary; halve crosswise leaving any smaller green beans whole. Zest and quarter lime . Roughly chop cilantro .

   onion: 2 unit, green beans: 12 oz, lime: 2 unit, cilantro: ½ ounce
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add onion and green beans; season with salt and black pepper . Cook, stirring occasionally, until browned and slightly softened, ⏱️ 3 minutes .

   cooking oil: 4 tsp, salt, black pepper
4. 

   4

   Meanwhile, rinse shrimp under cold water, then pat dry with paper towels . Add another large drizzle of oil to the pan with veggies. Add shrimp; lightly season with salt . Cook, stirring occasionally, until shrimp are lightly browned, ⏱️ 2 minutes (they'll finish cooking in the next step). Reduce heat to medium low and add green curry paste . Cook, stirring constantly, until mixture is fragrant, ⏱️ 1 minutes .

   shrimp: 20 oz, paper towels, salt, green curry paste: 4 tbsp
5. 

   5

   Thoroughly shake coconut milk in container before opening. To pan with shrimp, add coconut milk, sweet thai chili sauce , garlic powder , seafood stock concentrate , water , sugar , and juice from half the lime. Stir to combine. Bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until sauce has thickened and shrimp are cooked through, ⏱️ 4 minutes . Remove from heat. Taste and season with salt ; add another squeeze of lime juice if desired. TIP: For an extra-rich curry, stir in 1 TBSP butter (2 TBSP for 4).

   coconut milk: 2 unit, sweet thai chili sauce: 2 oz, garlic powder: 2 tsp, seafood stock concentrate: 2 unit, water: ¼ cup, sugar: 2 tsp, salt
6. 

   6

   Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and black pepper . Divide rice between shallow bowls. Top with coconut shrimp curry and remaining cilantro. Serve with any remaining lime wedges.

   salt, black pepper