Green Curried Rice With Shrimp
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 29.58 ml oil
- 236.59 ml chopped onion
- 236.59 ml chopped green beans
- 14.79 ml minced garlic
- 2.46 ml anise seed, crushed
- 453.59 g large shrimp, peeled and deveined
- 14.79 ml green curry paste
- 9.85 ml fish sauce
- 709.77 ml day old jasmine rice
- 236.59 ml diced plum tomato, seeded
- 118.29-177.44 ml coconut milk
directions
- In a large skillet heat oil over a high heat. Add onions and stir-fry until they begin to brown.
- Add beans, garlic and anise. Stir-fry 2-3 minutes, or until the garlic is softened and fragrant.
- Add shrimp, curry, and fish sauce. Sauté until all ingredients are well coated with curry and shrimp has just barely turned pink.
- Add rice. Stir-fry until ingredients are heated through and well combined.
- Add tomatoes and coconut milk. Mix well.
- Season to taste with additional fish sauce or salt and serve immediately.
- Chef's Tip: Leftover coconut milk can be frozen in an air-tight plastic container for up to 6 months. Thaw in the refrigerator.
- Note: Any curry can be substituted for the green curry.
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