I spotted this in Rachael Ray's April magazine (original recipe here) and decided to make it for dinner last night. It was quick, easy and delish! I could go a little spicier - maybe 2 Tbsp of green curry paste - but this was the perfect level of spice for the kids. I think I will add more lime next time.
So, here's what you need:
long grain rice (1.5 c)
frozen, already cooked shrimp - about 3/4 lb - tails off
a handful or two of fresh green beans - ends off
10 oz frozen peas
1 Tbsp green curry paste
13.5 oz can of coconut milk
Bring 2 1/3 c water and 2/3 c coconut milk and salt to a boil, add rice and simmer (covered) until the liquid is absorbed - about 20-25 minutes.
Put the rest of the coconut milk and Tbsp of curry paste in a saute type pan and whisk until combined.
Add the green beans and cook about 3 minutes.
Add the peas and shrimp, squeeze in juice from 1/2 the lime, and cook another 3-4 minutes (I really needed a bigger pan but it worked).
I garnished with some lime wedges - it was really good with a little extra lime juice squeezed on it.
I hope everyone has a great weekend!