Curry is nothing short of pretty amazing in our book. Curry does so much for a meal, and there are so many different types of curry. We love them all! Green curry is particularly interesting because it is a little mellower and therefore, many people find it more appealing. Green curry paste can be found at most grocery stores. We like Thai Kitchen green curry paste. This recipe goes together very quickly, even though it will seem like you spent hours in the kitchen because it is so exotic! We use fresh haricots verts, but you can also use fresh regular green beans or frozen ones too. The coconut milk makes it creamy and literally soul-warming. Make sure you blend the curry paste well into the coconut milk before you add the shrimp. Serve it over rice and make sure to drench the rice in the sauce – it is soooo good! Enjoy!
Printshrimp, haricot verts, and zucchini in spicy green curry sauce
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dishes
- Cuisine: Southern
Ingredients
- 3 cups cooked basmati rice
- 1 lb shrimp, peeled, deveined, tails removed
- 20 haricot verts
- 2 small zucchini, halved lengthwise and sliced
- 2 teasponn fresh basil, chopped
- 1 can low fat coconut milk
- 3 tablespoons green curry paste (use less for a milder taste)
- 1 clove garlic
- 1 teaspon salt
- Olive oil for cooking
Instructions
- Steam green beans and zucchini until fork tender, about 8-10 minutes. Cook rice according to package directions.
- Saute garlic in 1 teaspoon olive oil until fragrant. Add coconut milk and heat thoroughly. Add green curry paste, one tablespoon at a time incorporating well. Add shrimp and cook until no longer pink. Add green beans and zucchini and heat thoroughly.
- Serve over rice.