"I have grown to really be fond of southeast Asian curries. This one is really good. Serve this over long-grain white rice."
vegetable oil, divided
medium shrimp, peeled and deveined
garlic cloves, minced, divided
fresh green beans, cut diagonally into 1-1/2-inch pieces
( 2-1/2 cups)
1 (13 1/2 ounce) cans
fresh lime juice
red curry paste
1 (15 ounce) cans
straw mushrooms, drained
In a wok or large skillet, heat 1 T. of the oil over medium-high heat for 1 minute, until hot. Add shrimp and half the garlic; cook and stir 3-5 minutes or until shrimp are pink. Transfer to a platter; set aside.
Add remaining 1 T. oil to wok; heat 1 minute or until hot. Add green beans and remaining garlic; cook and stir 3-5 minutes or until beans are crisp-tender.
Add coconut milk, lime juice, soy sauce and curry paste; stir until curry paste dissolves. Reduce heat to medium; add mushrooms and shrimp. Cook 2-4 minutes or until heated through. Spoon over cooked rice, if desired, and serve.