shrimp, haricot verts, and zucchini in spicy green curry sauce
- Author: Salt and Share
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dishes
- Cuisine: Southern
- 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
- 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.
