{shrimp over coconut rice}

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

1 lime

salt

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!

xoxo