Shrimp and Green Bean Curry

I have grown to really be fond of southeast Asian curries. This one is really good. Serve this over long-grain white rice.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil, divided
• 1  lb medium shrimp, peeled and deveined
• 2  garlic cloves, minced, divided
• 8  ounces fresh green beans, cut diagonally into 1-1/2-inch pieces (2-1/2 cups)
• 1 (13 1/2ounce) can coconut milk
• 1  tablespoon fresh lime juice
• 1  tablespoon soy sauce
• 1  teaspoon red curry paste
• 1 (15 ounce) can  straw mushrooms, drained

Directions

1. 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.
2. 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.
3. 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.