You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.
If that craving for a rich, flavorful curry can’t wait, you’re in luck! Shrimp, green beans, and onion simmer in a spicy green coconut curry infused with chilis, lemongrass, and garlic. Spoon it all over fluffy jasmine rice, then finish with a sprinkle of cilantro and a squeeze of fresh lime juice.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Onion
6 ounce
Green Beans
1 unit
Lime
¼ ounce
Cilantro
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 teaspoon
Garlic Powder
1 ounce
Sweet Thai Chili Sauce
1 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
2 tablespoon
Green Curry Paste
¾ cup
Jasmine Rice
Salt
Pepper
Cooking Oil
Sugar
• In a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Halve, peel, and thinly slice onion. Trim green beans if necessary; halve crosswise (leave any smaller green beans whole). Zest and quarter lime. Roughly chop cilantro.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and green beans; season with salt and pepper. Cook, stirring occasionally, until browned and slightly softened, 2-3 minutes.
• While veggies cook, rinse shrimp* under cold water, then pat dry with paper towels. • Add another large drizzle of oil to pan with veggies. Add shrimp; lightly season with salt. Cook, stirring occasionally, until shrimp are lightly browned, 1-2 minutes (they'll finish cooking in the next step). • Reduce heat to medium low and add green curry paste. Cook, stirring constantly, until mixture is fragrant, 1 minute.
• Thoroughly shake coconut milk in container before opening. • To pan with shrimp, add coconut milk, chili sauce, garlic powder, stock concentrate, ¼ cup water, 1 tsp sugar, and juice from half the lime (½ cup water and 2 tsp sugar for 4 servings). Stir to combine. • Bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until sauce has thickened and shrimp are cooked through, 2-4 minutes. • Remove from heat. Taste and season with salt; add another squeeze of lime juice if desired. TIP: For an extra-rich curry, stir in 1 TBSP butter; 2 TBSP for 4.
• Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. • Divide rice between shallow bowls. Top with coconut shrimp curry and remaining cilantro. Serve with any remaining lime wedges.
Shellfish is fully cooked when internal temperature reaches 145°.