Shrimp and Green Bean Curry
Dive into the flavors of Southeast Asia with this creamy and aromatic Shrimp and Green Bean Curry. This one-pan, 35-minute recipe combines succulent shrimp and tender green beans in a rich coconut milk base, perfectly spiced with curry powder, turmeric, and cumin for a warm, fragrant kick. A splash of lime juice and a hint of fish sauce elevate the dish with zesty, umami-rich complexity, while fresh cilantro offers a burst of freshness. Quick to prepare and bursting with vibrant color and flavor, this gluten-free curry is ideal for a comforting weeknight dinner. Serve it over steamed rice to soak up every delicious drop!
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 200 grams Green beans (trimmed and cut into 2-inch pieces)
- 400 milliliters Coconut milk
- 2 tablespoons Vegetable oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 teaspoons Curry powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Cumin powder
- 0.5 teaspoons Red chili flakes (optional)
- 1 teaspoon Fish sauce
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 120 milliliters Water
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the curry powder, turmeric powder, cumin powder, and red chili flakes (if using). Stir well to toast the spices for about 30 seconds.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Stir in the fish sauce, lime juice, salt, and black pepper. Taste and adjust seasonings if needed.
Add the green beans to the skillet and cook for 5-7 minutes until they are tender but still vibrant.
Gently add the shrimp to the curry. Cook for 3-4 minutes or until the shrimp turn pink and are fully cooked through.
Remove the skillet from heat and sprinkle chopped cilantro on top.
Serve the Shrimp and Green Bean Curry hot over steamed rice. Enjoy your delicious and aromatic dish!
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 6013 mg | 261% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 40.5 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 364 mg | 28% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2413 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
