Recipe of Appetizing Thai Shrimp and Green Bean Curry

Thai Shrimp and Green Bean Curry Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Thai Shrimp and Green Bean Curry. Place the shrimp, green beans and chile peppers on the sheet pan.

Here is the best “Thai Shrimp and Green Bean Curry” recipe we have found until now. This is gonna really delicious.

Ingredients of Thai Shrimp and Green Bean Curry

1. It’s 1/2 lb of raw shrimp,peeled and deveined.
2. It’s 1 cup of carrot, julienne (or shredded).
3. It’s 2 cup of Green beans, halved.
4. Take 2 tsp of Coconut oil.
5. Make ready 2 of garlic cloves, minced.
6. Prepare 2 1/4 tbsp of thai red curry paste.
7. You need 3/4 tbsp of light brown sugar (or full tbs if u still find it too spicy).
8. Take 2 tsp of fish sauce.
9. It’s 1/2 cup of water.
10. Prepare of Green onions (for garnish).

I used some info from Thai Shrimp Curry on Epicurious that I made before.Next time, no water or broth.Found the green curry too mild so I added some red curry -still mild so maybe all red curry next time.Garlic, salt, lemongrass, coriander, kaffir lime and (oftentimes) shrimp paste are listed among the ingredients in Thai red curry paste.

Thai Shrimp and Green Bean Curry step by step

1. In a saucepan, heat oil and sauté garlic until fragrant. (About 2 min).
2. Add the curry paste, fish sauce and brown sugar. Cook together for 1 min..
3. Pour in water, stir until the curry paste has dissolved (should be sauce consistency now).
4. Add your green beans and shredded carrots and cook 3-4 min..
5. Add your shrimp, stir together and allow to cook for about 5 min until shrimp is pink and cooked through..
6. Serve over brown or white rice, Garnish with sliced green onion..

Serve with steamed rice or favorites such as Chicken and Pineapple Fried Rice, Pad Thai and Thai cucumber salad for a complete meal at home!Thinly slice bottom pieces; place in processor.Heat oil in large skillet over medium-high heat.

The end result is a spicy, tangy flavor with lots of depth and just a hint of sweetness.This healthy fish-and-vegetable curry recipe is made with yellow curry paste, but any Thai curry paste–red or green–will work.Serve with sautéed green beans and brown basmati rice to soak up.When it starts to separate (an oily sheen will appear on the surface), add the curry paste, fish sauce, and sugar and stir to mix well.Pour in the rest of the coconut milk and bring to a boil.