Red Curry with Shrimp and Green Beans

Break out the company chopsticks

Kroger has had some really crazy stuff on clearance lately. This last trip found some coconut milk and red curry paste marked down.

We used rice noodles but this would work equally well over white or brown rice. To cook rice noodles just divide as much as needed in a bowl and cover with boiling water. Then wait until the noodles get soft and stretchy, about 20 minutes.

Red Curry with Shrimp and Green Beans

• 1 lb shrimp, shelled and deveined
• 2 1/2 cups coconut milk
• 1 tbsp red curry paste
• 3 tbsp fish sauce
• 2 tsp brown sugar
• 3 cups white mushrooms quartered
• 2 cups green beans snapped into bite sized pieces
• 1 lime
• 2 jalapenos sliced into thin strips
• 2 tbsp fresh cilantro chopped

Pour 1/3 coconut milk in a wok or large chef’s pan. Cook over medium heat until it separates and appears oily on the surface. Add the curry paste, sugar and fish sauce and mix well cooking for a minute. Add the mushrooms and cook for two minutes. Add the remaining coconut milk and zest of the lime and bring to a boil. Add the greens beans and half the cilantro. Cook for four minutes then add the shrimp, half the jalapeno slices and juice of the lime. Cook until shrimp is done, about four minutes. Serve curry over a bowl of rice noodles or rice garnished with more jalapeno slices and cilantro.