Spicy Green Coconut Curry with Shrimp
plus Cilantro-Lime Rice
- Fish
- Shellfish
- Tree Nuts
Now with more couscous! 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.
Ingredients
6 ounce
Green Beans
1 unit
Microwavable Rice
1 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
1 ounce
Sweet Thai Chili Sauce
1 unit
Onion
2 tablespoon
Green Curry Paste
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
cup
Jasmine Rice
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ 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.
