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!
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Servings: 4
Calories: 680kcal
Equipment
- 2 large pots
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
Calories: 680kcal | Carbohydrates: 59g | Protein: 37g | Fat: 35g | Sodium: 1624mg | Fiber: 5g | Sugar: 12g | Vitamin C: 28mg
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