Coconut Curry Shrimp & Green Beans
Ingredients
- 1½ lb large shrimp , tails off
- 1 lb green beans , ends trimmed
- 1 (15oz can) full-fat coconut milk
- 2 shallots , thinly sliced
- 3 cloves garlic , finely chopped
- 2 tsp curry powder
- 2 tsp turmeric
- 2 tbsp extra virgin olive oil
- pinch of salt & pepper
- 3 cups cooked rice (optional)
- ½ cup chopped cashews (for topping)
- ½ cup cilantro (for topping)
Instructions
- Preheat a large skillet on medium-high heat. Add the olive oil and the green beans to the skillet and saute for 3-4 minutes, stirring frequently, until the green beans start to turn a very bright green color.
- Add the shallots, garlic, and shrimp, and give everything a stir. Then add the curry powder, turmeric, salt and pepper, stir again and let it cook for another 2-3 minutes.
- Next, add the can of coconut milk, and stir everything together. Turn the heat down to medium-low, bring it to a simmer, and then let it simmer for about 10 minutes.
- Once the shrimp is cooked through, take it off the heat and serve. You can serve it with rice if desired, and top it with chopped cashews and cilantro.
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