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    You are in: Home / Recipes / Shrimp and Coconut Curry With Green Beans Recipe
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    Shrimp and Coconut Curry With Green Beans

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on May 26, 2011

      We all enjoyed this curry very much. We did not have problems for the preparation and we liked the beans too. Thanks for posting this recipe!
      Like in Asia (especially in Thailand), vegetables are never overcooked preserving their vitamins very well. Some people said that green beens need a longer cooking time (about 15 minutes). I also consider that cooking is a form of injury to the plant, but maybe the heat deactivates the cyanide that is then released. Not all kind of green beans have the same content of the toxic substance (phasin).
      Done dfor ZWT7.

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    • on September 08, 2011

      This was terrific! I halved the recipe and used less than 1/2 of a fresh jalapeno (wimpy!) and it still had just the right amount of a noticeable kick. I used my hand-held immersion blender to chop up all of the indicated ingredients. Will be making this again, soon. Thanks, Dr. Jenny!

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    • on August 27, 2011

      My husband gave this recipe "12 stars" last night (out of 10), and I have to agree it is excellent- I would say restaurant quality. I used green beans from the garden and cooked them until tender (8 minutes). I only used 1 lb of shrimp and it was a decent amount, and also omitted the jalapenos to lessen the heat. Decided to splurge and use full fat coconut milk (instead of light) and it was the right decision. So delicious, especially with the squeeze of fresh lime over the finished dish, the flavors really popped! Served over jasmine rice. Thanks a bunch, Dr. Jenny. [Made for Zaar Chef Alphabet Soup]

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    • on August 10, 2011

      Very much enjoyed, thank you. Since I had a surfeit of broccoli and no green beans, I used the broccoli, hope you dont mind, it was very good! Served with steamed white rice for a really good dinner, definitely a keeper!

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    • on August 26, 2013

      This is so incredibly delicious and sexy! I couldn't stop taking pictures nor nibbles before we served it! I even took a photo of the dark green paste. I just realized I misread the ingredients and used two cans of coconut milk versus two cups. Oh, well. I also went heavy on the shallots and ginger anyways. I wasn't sure if the 2 1/2 pounds of shrimp was a typo so I cut it back to a pound of shrimp for 4 persons; although in hindsight, I rather think the number of servings is more like 8-10 versus 4. Anyway, the more of this the merrier! Thanks, Dr. Jenny! Made for ZWT9, team Gourmet Goddesses.

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    • on November 23, 2011

      Was fun to make my own curry and it was very good! 5 stars for the homemade curry paste. I served this over Udon noodles. Be sure to buy peeled and deveined shrimp. I didn't think about it and it was a process to peel and devein 2 and a half pounds of shrimp!

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    • on September 20, 2011

      This was beautiful, thanks for posting.
      I used a malaysian fish curry powder, frozen baby beans, red birds-eye chillies, fresh ginger and served over brown basmati rice (low GI).
      Quick and easy and went down very well indeed for a family get-together.

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    Nutritional Facts for Shrimp and Coconut Curry With Green Beans

    Serving Size: 1 (564 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 544.7
     
    Calories from Fat 310
    56%
    Total Fat 34.4 g
    53%
    Saturated Fat 22.7 g
    113%
    Cholesterol 358.1 mg
    119%
    Sodium 1636.0 mg
    68%
    Total Carbohydrate 18.8 g
    6%
    Dietary Fiber 3.6 g
    14%
    Sugars 3.1 g
    12%
    Protein 43.8 g
    87%

    The following items or measurements are not included:

    lemongrass

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