Contributed By: peimommy
martha stewart
i changed the original recipe...added shrimp instead of chicken.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Fish
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Special Features: Simple (6 ingredients or less)
Meal Type: Entree
Ingredients
Ingredients
Serves 4
* 1 tablespoon Olive oil
* 2 cups Pre-cooked shrimp
* Coarse salt and ground pepper
* 1 can (14.5 ounces) light coconut milk
* 1 1/2 cups Canned reduced-sodium chicken broth
* 1 to 2 teaspoons Thai red curry paste
* 1 cup Jasmine rice
* 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
* 8 ounces Green beans (stem ends removed), cut into 1-inch lengths
* 1/2 lemon, cut into wedges, for serving
Preparation
Directions
1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add pre-cooked shrimp ( if using chicken, season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
2. To pot with shrimp, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. (if using chicken, add chicken with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes. ** i used microwaveable jasmine rice from superstore/loblaws...only 2 min to cook in microwave.**
3. Scatter bell peppers and green beans on top of shrimp ( or chicken mixture) cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.
Cook's Notes
i added a bit more of the thai red curry paste to make the dish a little spicier.
Nutrition Information