red curry shrimp

Red shrimp curry

Oh hey, it's another recipe from my adventures with the Whole30.

This looks fancy, but it's super easy because shrimp cooks super fast. In fact, this meal can be pulled together in 10 minutes, without rice.

red shrimp curry

1 cup brown rice
3 tbsp red curry paste
1 can coconut milk (not the light kind)
1 pound shrimp, peeled and de-veined
1 bunch green beans of haricot verts

If you're making the rice, follow package instructions. In the meantime, prepare the shrimp (if needed) and trim the green beans. When the rice is done (or very close to done), combine the red curry paste and coconut milk in a pan and bring to a low boil. Let it boil for about 5 minutes, stirring occasionally. Add in the shrimp and green beans, and let everything cook together until the shrimp are pink and the green beans are a vibrant green. Serve everything in a bowl and enjoy!

See, super duper easy and so full of flavor.

11 thoughts on “red curry shrimp

  1. Yummy! I want to try this soon. We go down to the Mississippi Gulf Coast where my grandmother was from and get shrimp every Summer.

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