Coconut Basmati Rice & Shrimp

 Are you ready for a super quick, healthy meal!

Coconut rice and shrimp  
 
 
 

Are you ready for a super quick, healthy meal!

 

I never new it would be so easy to make such yummy coconut rice! It was definitively the favored part of this dish among my family.

 

Next time I would love to try making it with brown rice. Not a fan of green beans or peas? Feel free to substitute with your favorite green veggies; asparagus, broccolini, bell peppers, etc…
Hope you enjoy!
XO Corey

 

Coconut Basmati Rice Shrimp

Serves 4
Here is what you need:
1 &1/2 cups basmati rice
1-1&1/2 Tbsp of green curry paste
1 (13.5oz) can of light coconut milk
2 cups frozen green beans
1 & 1/2 cups frozen peas
1/2 lb of frozen shrimp (peeled, deveined and tails removed)
2 tbsp of lime juice.
Salt & pepper to taste.

 

 

1. Add 2/3 cup of coconut milk and 2 & 1/3 cups of water to a saucepan and bring to a boil. After mixture starts to boil, add 1 & 1/2 tsp of salt.

2. Next stir in rice, lower
heat to a simmer and cover.

3. Simmer until most of the liquid have been absorned. This should take about 15 minutes.

 

 

 

 

 

4. While you are waiting for the rice to cook, heat the remaining coconut milk in a skillet, over a medium heat.Whisk in the curry paste.

5. Next, stir in green bean and
peas. Cook for 2-3 minutes to
heat through.

6. Now add shrimp, stir and cook for 3-4 more minutes until shrimp is cooked through. Add the lime juice, season with salt and pepper and cook for 1 more minute. Serve over coconut rice.

 

 

 
  
 
Hope you enjoy! XO Corey

 
Quick dinner
 
Coconut Basmati Rice & Shrimp
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 &1/2 cups basmati rice
  • 1-1&1/2 Tbsp of green curry paste
  • 1 (13.5oz) can of light coconut milk
  • 2 cups frozen green beans
  • 1 & ½ cups frozen peas
  • ½ lb of frozen shrimp (peeled, deveined and tails removed)
  • 2 tbsp of lime juice.
  • Salt & pepper to taste.
Instructions
  1. Add ⅔ cup of coconut milk and 2 & ⅓ cups of water to a saucepan and bring to a boil. After mixture starts to boil, add 1 & ½ tsp of salt.
  2. Next stir in rice, lower heat to a simmer and cover.
  3. Simmer until most of the liquid have been absorbed. This should take about 15 minutes.
  4. While you are waiting for the rice to cook, heat the remaining coconut milk in a skillet, over a medium heat.Whisk in the curry paste.
  5. Next, stir in green bean and peas. Cook for 2-3 minutes to heat through.
  6. Now add shrimp, stir and cook for 3-4 more minutes until shrimp is cooked through. Add the lime juice, season with salt and pepper and cook for 1 more minute. Serve over coconut rice.

Comments

  1. I’m loving the pink hair Chef Corey! Or is that Chef Coreys’ assistant?

  2. Yum looks great! I think I have all the ingredients too!! This will make for a nice dinner and left overs for lunch tomorrow!!

  3. Chef Cory,
    She is absolutely precious! This is a beautiful meal that we would really love and a great recipe. Hope you have a wonderful week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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