The anise in this recipe mimics the flavor of Thai holy basil, and tastefully compliments the spicy heat of green curry. recipe came from "A Taste of Thai" mailing.
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- 2 tablespoons oil
- 1 cup chopped onion
- 1 cup chopped green beans
- 1 tablespoon minced garlic
- 1/2 teaspoon anise seed, crushed
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon green curry paste
- 2 teaspoons fish sauce
- 3 cups day old jasmine rice
- 1 cup diced plum tomato, seeded
- 1/2-3/4 cup coconut milk
- 1In a large skillet heat oil over a high heat. Add onions and stir-fry until they begin to brown.
- 2Add beans, garlic and anise. Stir-fry 2-3 minutes, or until the garlic is softened and fragrant.
- 3Add shrimp, curry, and fish sauce. Sauté until all ingredients are well coated with curry and shrimp has just barely turned pink.
- 4Add rice. Stir-fry until ingredients are heated through and well combined.
- 5Add tomatoes and coconut milk. Mix well.
- 6Season to taste with additional fish sauce or salt and serve immediately.
- 7Chef's Tip: Leftover coconut milk can be frozen in an air-tight plastic container for up to 6 months. Thaw in the refrigerator.
- 8Note: Any curry can be substituted for the green curry.
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Nutritional Facts for Green Curried Rice With Shrimp
Serving Size: 1 (402 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 803.5
- Calories from Fat 146
- Total Fat 16.2 g
- Saturated Fat 7.4 g
- Cholesterol 172.8 mg
- Sodium 433.3 mg
- Total Carbohydrate 126.1 g
- Dietary Fiber 6.8 g
- Sugars 5.6 g
- Protein 35.1 g
The following items or measurements are not included:
green curry paste