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Categories:Viewed: 51 - Published at: 5 years ago
Ingredients
- 1 tbsp vegetable oil
- 2 small onions, sliced
- 1 tbsp Thai green curry paste
- 1 cup light coconut milk
- 4 oz baby green beans, trimmed
- 16 None jumbo shrimp, peeled and deveined, tails intact
- None None Cilantro leaves, to serve
- None None Steamed rice, to serve
Method
- Heat half of the oil in a medium saucepan on high heat. Add onion; cook 3 mins, until soft. Stir in curry paste; cook 2 mins, until fragrant. Reduce heat to low. Stir in coconut milk, beans and 1/2 cup water. Simmer, stirring occasionally, 5 mins.
- Meanwhile, heat remaining oil in a large skillet on high heat. Cook shrimp 2 mins each side, until shrimp turn pink.
- Ladle beans and curry sauce into serving bowls. Top with shrimp. Sprinkle with cilantro and serve with steamed rice.
