Rachael Ray's Shrimp over Coconut Rice

I took Rachael's recipe and made it a bit lighter

• Ready In: 55 mins
• Serves: 4

Ingredients

• 13 1⁄2 ounces coconut milk
• 1 1⁄2 cups brown rice
• 6  ounces green beans, cut into 2 inch pieces
• 10  ounces  frozen peas
• 1  tablespoon green curry paste
• 3⁄4 lb frozen shrimp, peeled and deveined
•  juice of half a lime

Directions

1. In a sauce pan bring 2.5 cups of water and 2/3 cup of coconut milk and 1.5 tsps of salt to boil over high heat. Stir in the rice, cover, lower the heat and simmer until the rice is tender and liquid is absorbed - 45 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.
3. Serve over rice.