Description
Thai curry dishes really warm my soul. This is my favorite red curry with shrimp, string beans, red bell pepper and onions, all cooked in lower calorie coconut milk. Serve over rice and it becomes a one pot dish.
Ingredients
- 1 pound Jumbo Shrimp
- 1 pound String Beans
- 1 whole Red Bell Pepper
- 1 whole Onion
- 3 cloves Garlic
- 1 bunch Cilantro
- 5 Tablespoons Red Curry Paste
- ½ cups Vegetable Oil
- 1 whole Lime
- Rice For Serving
Preparation
Make sure your shrimp is cleaned, peeled, deveined and ready to go. Take off the stems of your string beans, and slice the string beans in half. Keep aside.
Slice red bell pepper, remove the stem and seeds and slice each half into julienne pieces. Peel, then slice onions into thin julienne pieces. Mince garlic. Prepare the cilantro by slicing off the stems and roughly chopping cilantro into smaller pieces.
In a hot pan with a lid, add a little bit of oil and the garlic and saute for 1 minute. Add shrimp and saute for about 1 minute per side, until it’s pink on the outside (we will finish cooking shrimp in the curry). Transfer shrimp onto a plate and set aside.
In the same pan, add a little more oil, and saute the string beans for a minute or two. Place lid on and let the string beans steam cook for about 1 minute. Add red bell pepper and onion. Then add coconut milk.
Add red curry paste, and make sure it dissolves into the coconut milk. Place lid on the pan. Once curry starts to boil, reduce heat to medium low, and let it simmer for 20 minutes.
After 20 minutes, add shrimp back into the curry, place lid on again. Let shrimp finish cooking in curry for about 8 minutes.
After shrimp cooks, then squeeze lime juice into the pan and add fresh cilantro. Stir to combine.
Serve with brown or white jasmine rice. Serves 6.
