Get ready to transport your taste buds to the vibrant streets of Thailand with this mouthwatering Green Curry Shrimp and Green Beans recipe that promises to revolutionize your weeknight dinner routine! Imagine succulent shrimp swimming in a creamy, aromatic coconut milk sauce, perfectly balanced with crisp green beans and a kick of authentic green curry paste. This isn't just a meal - it's a flavor explosion that will make you feel like a master chef in your own kitchen, without spending hours preparing.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups green beans, trimmed
- 1 can coconut milk
- 2 tbsp green curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 2 tbsp vegetable oil
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 1 lb of peeled and deveined shrimp, 2 cups of trimmed green beans, 1 can of coconut milk, 2 tbsp of green curry paste, 1 tbsp of fish sauce, 1 tbsp of lime juice, 2 tbsp of vegetable oil, and fresh basil for garnish.
- Rinse the shrimp under cold water and pat them dry with paper towels. Set aside.
- Trim the ends of the green beans and cut them into 2-inch pieces if desired for easier eating.
- In a large skillet or wok, heat 2 tbsp of vegetable oil over medium heat. Once the oil is hot, add the 2 tbsp of green curry paste. Stir-fry the paste for about 1-2 minutes until it becomes fragrant.
- Pour in the can of coconut milk, stirring well to combine it with the curry paste. Bring the mixture to a gentle simmer.
- Add the trimmed green beans to the skillet and cook for about 5 minutes, or until they are tender but still crisp, stirring occasionally.
- Once the green beans are cooked, add the shrimp to the skillet. Cook for an additional 3-5 minutes, or until the shrimp turn pink and opaque, stirring gently to ensure even cooking.
- Stir in 1 tbsp of fish sauce and 1 tbsp of lime juice. Mix well to incorporate all the flavors. Taste and adjust seasoning if necessary, adding more fish sauce or lime juice according to your preference.
- Remove the skillet from heat and let it sit for a minute to cool slightly.
- To serve, spoon the green curry shrimp and green beans into bowls. Garnish with fresh basil leaves for a burst of flavor and color.
- Enjoy your delicious Thai green curry shrimp and green beans with steamed jasmine rice or rice noodles, if desired.
Tips
- Choose Fresh Ingredients: The key to an amazing green curry is using the freshest shrimp and green beans possible. Look for plump, firm shrimp and bright green, crisp beans.
- Control Your Heat: Green curry paste can vary in spiciness, so start with less and add more to taste. You can always increase the heat, but you can't take it away!
- Don't Overcook the Shrimp: Shrimp cook quickly and can become tough if left too long. Remove them from heat as soon as they turn pink and opaque.
- Use High-Quality Coconut Milk: Opt for full-fat coconut milk for a richer, more authentic flavor. Shake the can well before opening to mix the cream and liquid.
- Fresh Herbs Matter: The fresh basil isn't just a garnish - it adds a crucial layer of flavor. Add it at the very end to maintain its bright, aromatic qualities.
- Serve Immediately: This dish is best enjoyed hot, right after cooking. Pair with jasmine rice to soak up all that delicious curry sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 25g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 180mg
