Shrimp over Coconut Rice

Name: Shrimp over Coconut Rice
Total time: 2100 s
Yield: 4 servings
Cuisine: American
Ingredients: 13 oz can coconut milk; 1 1/2 cup long grain white rice, rinsed; 6 oz green beans, cut into 2 inch pieces; 1 tbsp green curry paste; 10 oz frozen peas, thawed; 3/4 lb frozen shrimp, peeled, deveined, and coarsely chopped; 1/2 of a lime for its juice; 1 salt and pepper

Rachael4132 @cook_2948183

Shrimp over Coconut Rice

Rachael4132 @cook_2948183

Saved

Ingredients

35 mins

4 servings

13 ozcan coconut milk
1 1/2 cuplong grain white rice, rinsed
6 ozgreen beans, cut into 2 inch pieces
1 tbspgreen curry paste
10 ozfrozen peas, thawed
3/4 lbfrozen shrimp, peeled, deveined, and coarsely chopped
1/2of a lime for its juice
1salt and pepper

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Steps

35 mins

1

In saucepan, bring 2 1/3 cups water, 2/3 cup coconut milk, and 1 1/2 teaspoons salt to a boil over high heat. Stir in the rice, cover, lower the heat and summer until the rice is tender and most of the liquid is absorbed, 15 to 20 minutes.
2

Meanwhile, in a medium skillet, heat the remaining coconut milk over medium heat. Whisk in the curry paste. Stir in the green beans and cook for 3 minutes. Add the peas and shrimp and cook, stirring, until the shrimp is cooked through, 2 to 3 minutes. Stir in the lime juice and season with salt and pepper if needed. Serve over the coconut rice