Description
A flavorful and creamy Coconut Basmati Rice paired with spicy green curry shrimp and vibrant green beans and peas. This easy one-pan dish blends fragrant basmati rice cooked in coconut milk with a zesty curried shrimp topping, perfect for a quick and satisfying meal.
Ingredients
Scale
Rice
- 1 1/2 cups basmati rice
- 2/3 cup light coconut milk
- 2 1/3 cups water
- 1 1/2 tsp salt
Curry Shrimp and Vegetables
- 1 to 1 1/2 Tbsp green curry paste
- remaining coconut milk from 13.5oz can (approx. 2/3 cup)
- 2 cups frozen green beans
- 1 1/2 cups frozen peas
- 1/2 lb frozen shrimp, peeled, deveined, tails removed
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
- Prepare the Rice: In a saucepan, combine 2/3 cup of coconut milk with 2 1/3 cups of water and bring to a boil. Once boiling, add 1 1/2 tsp of salt.
- Add Rice and Simmer: Stir in the basmati rice, reduce heat to low to maintain a simmer, cover, and cook until most of the liquid is absorbed, about 15 minutes.
- Heat Curry Sauce: While the rice cooks, warm the remaining coconut milk in a skillet over medium heat and whisk in the green curry paste until well combined.
- Cook Vegetables: Add frozen green beans and peas to the skillet and cook for 2-3 minutes until heated through.
- Add Shrimp: Stir in the shrimp and cook for 3-4 minutes until shrimp turns opaque and is cooked through.
- Finish and Season: Add lime juice, season with salt and pepper, and cook for an additional minute to meld flavors. Serve the shrimp and vegetable curry mixture over the cooked coconut basmati rice.
Notes
- Use thawed shrimp for quicker cooking if preferred.
- Adjust green curry paste amount based on desired spice level.
- Rinse basmati rice before cooking to remove excess starch.
- For extra flavor, garnish with fresh cilantro or sliced green onions.
- Frozen vegetables can be substituted with fresh if available.
