Thai curry dishes really warm my soul, so here I made my own 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.
- Red Curry Paste (5 tablespoons)
- Jumbo Shrimp (1 lb.)
- String Beans (1 lb., slice in half)
- Red Bell Pepper (1 piece, julienne slices)
- Onion (1 piece, julienne slices)
- Garlic (3 cloves, minced)
- Cilantro (bunch)
- Lime (1, squeeze the juice)
- Vegetable Oil
- Coconut Milk (2 cans, I used lower calorie light coconut milk, which makes the curry sauce a little more liquid. If you want a more thicker texture, then use regular coconut milk).
Ingredients you will need:
1) Make sure your shrimp is cleaned and ready to go.
2) Take off the stems of your string bean, and slice the string beans in half. Keep aside.
3) Slice red bell pepper: 1) slice into half, 2) remove seeds, 3) slice each half into julienne pieces.
4) Slice onions: 1) slice into half, 2) slice each half into julienne pieces.
5) Mince garlic.
6) Prepare cilantro: 1) slice off stems, 2) roughly chop cilantro into smaller pieces.
7) In hot pan with lid, add a little bit of garlic and sautee. Add shrimp and sautee for about 1 minute until its pink on the outside (we will finish cooking shrimp in curry). Transfer shrimp onto a plate and set aside.
8) In the same pan, add a little more oil, and sautee string beans. Place lid and let string beans steam cook for about 1 minute.
9) Add red bell pepper and onion. Then add coconut milk.
10) Add red curry paste, and make sure it dissolves into coconut milk.
11) Place lid. Once curry starts to boil, reduce heat to medium low, and let it simmer cook for 20 minutes.
12) After 20 minutes, add shrimp back into curry, place lid again, and let shrimp finish cooking in curry for about 8 minutes.
13) After shrimp cooks, then squeeze lime juice and add fresh cilantro.
Serve with brown or white jasmine rice. Serves 6.