Thai Coconut Shrimp Curry

Thai Coconut Shrimp Curry is a 25-minute fakeaway dinner. Pick estimates $6.90 a serving, above the catalog average of $5.05, with 36g of protein and 650 kcal. You need stove and 7 ingredients.

• 25 minCook time
• $6.90Est. cost
• 650Calories
• 36gProtein
• 74gCarbs
• 24gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🍤ShrimpMeat & Seafood6 oz
• 🍛Thai Red Curry PastePantry1½ tbsp
• 🥥Coconut MilkPantry¾ cup
• 🍚Jasmine RicePantry2½ oz
• 🫑Red Bell PepperProduce1 piece
• 🫛Green BeansProduce1 cup
• 🍋LimeProduce½ piece

Method

1. Simmer the jasmine rice in a covered saucepan with double its volume of water for 12 minutes and rest off the heat.
2. Cook the curry paste in a wide pan over medium heat for 1 minute until it darkens and smells fragrant.
3. Pour in the coconut milk, bring to a gentle simmer and cook for 4 minutes.
4. Add the sliced pepper and trimmed green beans and simmer for 6 minutes until just tender.
5. Stir in the shrimp and cook for 3 minutes only, until they turn pink and curl.
6. Finish with lime juice and serve over the rice.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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