Green Curry Shrimp and Green Beans

This green curry shrimp and green beans is spicy and fragrant but coconut and a mint garnish helps cool it off. You'll love green curry shrimp with noodles!

4.34 from 6 votes

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 680kcal

Equipment

2 large pots
Food processor

Ingredients

Green Curry Paste:

1 tablespoon ginger freshly minced
1 yellow onion peeled and quartered
6 cloves garlic peeled
2 jalapeños trimmed
½ cup fresh cilantro and/or basil (omit if you don't have it)
1 tablespoon fish sauce
1 lime juiced
1 tablespoon brown sugar

Shrimp and Green Beans

12 ounces green beans trimmed
16 ounces rice noodles
2 teaspoons neutral cooking oil
4 cups chicken stock
15 ounces coconut milk
1 pound jumbo shrimp peeled and deveined
Salt and pepper to taste

Garnish:

10 mint leaves torn
½ lime juiced
⅓ cup cashews or peanuts crushed
Lime rounds

Instructions

Prepare the Green Curry Paste:

Combine all the ingredients for the curry paste in a food processor and pulse until blended. Set aside.

Blanch the Green Beans:

Bring a large pot of water to a boil. Add the green beans and cook for 1-3 minutes until bright green and tender-crisp. Drain and run under cold water to stop the cooking process. Transfer to a bowl and set aside. Wipe out the pot and return it to the stove.

Cook the Noodles:

In another pot, bring water to a boil and cook the noodles according to package instructions. Drain and rinse and set aside.

Prepare the Green Curry:

Heat the neutral cooking oil in the same pot over medium heat. Once hot, add the green curry paste and cook for 1-2 minutes until fragrant.
Add the chicken stock and stir to incorporate the paste into the liquid. Bring to a boil and taste and season with salt and pepper. Add the coconut milk and cook for 5 minutes to thicken.

Cook the Shrimp:

Turn the pot to medium heat. Add the shrimp to the pot and cook for 5-6 minutes until almost completely cooked through. Add the green beans and cook for 1-2 minutes more. Taste and season to your preferences. Turn off the heat.

Prepare the Garnish:

Before serving, combine the lime juice, cashews, and mint leaves in a bowl and use the back of a spoon to muddle the ingredients together. Season with a pinch of salt.

To Serve:

Divide the cooked noodles between bowls and ladle the green curry on top. Garnish with the mint leaves and cashews and serve with lime rounds. Enjoy!

Nutrition

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