A fragrant, flavorful Thai-style coconut milk and shrimp curry with fresh herbs, sweet peppers, and green beans, created in partnership with Lundberg Family Farms.
Coconut milk curries have been a staple of mine since the days when I had seven roommates and a big pot of stew that fed a crowd was pure gold. Later, I added fresh corn, bell peppers, and whatever summery vegetables I had lying around the kitchen in odd quantities. In winter, a few hot chilies and fresh herbs turned cold weather staples like sweet potatoes and other roots into something warming and rich.
These days, coconut milk curries are also a quick weeknight meal that makes the most of pantry staples like coconut milk, broth, and rice. And once the vegetables are simmered in all that flavorful creamy goodness, my kids are a lot more likely to eat them. We’ll often eat it without an added protein at all, while other times, we’ll add shrimp or chicken.
Because this versatile curry is a dish that calls for experimentation, when Lundberg Family Farms got in touch to share their new line of Organic Sprouted Rice & Seasoning Mixes in a vibrant array of flavors, I was excited to try a new accompaniment – toasted coconut rice. Lundberg’s Toasted Coconut Organic Sprouted Rice, mixed with a subtle blend of seasonings and a hint of nutty toasted coconut, is delicious on it’s own and especially splendid suffused with a mix of rich coconut milk, broth, spices, herbs, and lemongrass, and topped with sweet peppers, green beans, and shrimp.
To help get you cooking with Lundberg Family Farms’ new line of Organic Sprouted Rice & Seasoning Mixes, the folks at Lundberg are giving away a kit with a value of $150! Included in the kit are five varieties of Organic Sprouted Rice & Seasoning Mixes, a Lundberg Family Farms Rice Paddle, a $100 Whole Foods grocery gift card, and a 1 1/2 quart stainless steel Cuisinart saucepan with lid (pictured above). To enter, leave a comment below with your favorite way to enjoy rice with dinner! Giveaway open to US residents only and closes at 12pm EDT on June 21, 2016. Winner will be selected at random. Update: The giveaway is now closed. Thanks to all who entered!
- 2 boxes Lundberg Family Farms Toasted Coconut Sprouted Brown Rice
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 2 tablespoons coconut oil
- 1 medium yellow onion, peeled and minced
- 4 large cloves garlic, smashed, peeled, and minced
- 1 5- inch stalk lemongrass with outer layer removed, minced
- 1 red Thai or Fresno chile, seeded and minced
- sea salt
- 1 red bell pepper, seeded and cut into strips
- 2 tablespoons fish sauce
- 1 cup low-sodium vegetable or chicken broth
- 1/2 cup coconut cream (Leave can of coconut milk undisturbed, then open from top and scoop cream from the top.)
- 1/2 pound green beans, ends trimmed and halved lengthwise
- 1 pound peeled, deveined shrimp, preferably wild caught in the US
- 1/4 cup minced cilantro
- 1/4 cup minced basil leaves
- 1/4 cup minced mint leaves
- juice of half a lime, plus wedges for serving
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Cook 2 boxes Lundberg Family Farms Toasted Coconut Sprouted Brown Rice according to package instructions. (I found it best to start rice, and then prep my mise en place and cook curry, to ensure the rice was ready just before the curry.)
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Meanwhile, either with a mortar and pestle or a few pulses with a coffee grinder, grind the cumin and coriander.
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Set a wide, deep-sided skillet over medium-high heat. Add ground spices, onion, garlic, lemongrass, and chile. Sprinkle with several pinches sea salt. Sauté until vegetables are soft and onions are translucent, 5 - 7 minutes. Stir in fish sauce and bell peppers, and sauté a minute or two more.
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Pour in broth and coconut cream, add green beans, shrimp, and a big pinch sea salt, stir, and cover. Stirring a few times, cook until green beans are bright green and tender and shrimp are pink and cooked through, 4 - 6 minutes. Taste, and add sea salt as needed. Fold in fresh herbs, and finish with a big squeeze lime juice.
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Add the packet of toasted coconut that comes with the Lundberg Family Farms Toasted Coconut Sprouted Brown Rice into the cooked rice. Spoon rice into a deep plate, and ladle broth, vegetables, and shrimp on top. Serve with a lime wedge.
Thanks to Lundberg Family Farms for sponsoring this post!
I love making big batches of rice and beans that we can enjoy over a few dinners. I’ll typically mix in whatever vegetables we have on hand, top it with salsa and cheese, and we’re good to go.
Oh, looks delicious!
I love making rice to go with Thai curry dishes!
And I’ll definitely be trying this recipe – it looks amazing!
This looks awesome! My favorite way to have rice with dinner is to use leftover rice to make a quick and easy fried rice with some onion, bacon and frozen peas!
I LOVE to make Emeril Lagasse’s Chicken Etouffee served over rice. It is delicious!
I love making fried rice, loaded with veggies & eggs! I love street tacos with rice & beans, simple but delicious. As kids we’d always eat cold rice with warm milk & brown sugar! So many ways to use rice
My favorite is the Thai Pineapple Fried Rice from a local restaurant. It is SO good!
I love adding rice to soupy Indian curries!
I love rice with dinner, especially as an accompaniment to grilled meats and veg!
My kids love rice with just butter! As a side for pretty much any meal. Or we add some coconut aminos to go with whatever meat/veggie I make.
I grew up eating rice with almost every meal, so it kind of goes with everything, but I do love it most with Asian flavors like you’ve featured here! Beautiful photos, Elizabeth!
Now that it’s warm out I like to make rice salads. Toss cooked rice with chopped romaine lettuce, feta, cukes, good olives,chopped mint, grilled merguez or chicken sausage, scallions and ripe tomatoes. A simple herb vinaigrette to dress it.
I love making batches of rice, then have it with different dinners, especially any ethnic cuisine. I can make Spanish rice, Asian stir fries, breakfast rice with milk and honey, add it to soups, and so many more! Yum!
This recipe looks fantastic!
Like good Louisianians, we love red beans and rice nearly once a week! I always add in sweet peppers, cumin and homegrown tomatoes if I’ve got them.
My favorite rice dish is butternut squash coconut rice. It’s great as a side dish or on its own, and has a tasty amount of fresh ginger and lime juice.
Image rice for burritos tonight! I love it and I am looking forward to trying this recipe. It looks amazing Elizabeth!
I *made* it…. Ah, typo!
One of my favorite ways to serve rice is with roasted or grilled vegetables and topped off with a fresh herb vinaigrette.
I like warm long grain rice over a bed of greens and veggies, like kale or spinach, and topped with a rich vinaigrette, like a balsamic.
We like Spanish rice with chicken
Looks and sounds delicious. I love using left over rice for fried rice and sautéing it with springy vegetables, eggs, and spice.
I’ve always loved anything that has coconut in it and one of my favorite ingredients is coconut milk. I am always happy to find a way to use it. Curries are such a wonderful, flavorful way to enjoy it and yours with shrimp is right up my alley! Also, that rice… two big thumbs up here!
Rice is always the first thing to run out in our household. It’s just the perfect accompaniment to the simple Asian stir-fries we make almost every night for dinner. My favorite is farm-fresh spinach with oyster mushrooms in soy sauce. I can’t imagine eating curries without rice either. Maybe it’s because of my Asian background but I think rice makes everything better!
I love soaking lotus seeds overnight to cook them together with brown jasmine rice the next day. I use a little extra water and cook the mixture for a little longer. And, being a super busy college student, I separate the rice up into small portions and wrap them in plastic to freeze them. This makes for many quick (and delicious) meals of stir fried veggies and rice.
We love rice with anything and any kind of rice, though Basmati is probably my favorite……I’ll soetimes have reheated leftover for lunch with just good butter and salt.
Love rice in risotto, as a bed under grilled meats and veg and in creamy rice pudding.
Looking forward to cooking this!
I love making a big batch of black rice on the weekend and using it in my nourish bowls throughout the week. It has such a deep, earthy flavor and adds a great texture to the greens. Plus, I can mix and match the other seasonal ingredients and the rice always enhances whatever combination I choose!
I love making all kinds of rice – and use it for everything from Thai dishes to shrimp scampi – and now with all the veggies from my CSA share, I have been making a lot of stir-fries.
Looks so fresh! Can’t wait to make it
I love to enjoy rice with chicken stir fry. I put the stir fry on top of the rice and mix. Yum!
That looks absolutely delicious and I love the coconut in it! I love to make a batch for the week and I also love cilantro lime rice. I make rice bowls during the week with usually salmon, tons of veggies and asparagus. I love that with rice I can have it with so many different things, at different times of the day, and of course plain!
My favorite rice to go with a curry is a green rice. Blend some cilantro and garlic and mix that up with just cooked jasmine or basmati rice! If you mix it with brown rice you can it eat with pinto beans or enchiladas! For cilantro lovers only!
We love rice with stir-fried veggies and peanut sauce!
Elizabeth, this curry post is beautiful. Just the kind of rainbow-colored food I love!
My fave rice dish is a coconut milk broth with corn, summer squash, zucchini, red bell peppers, and cilantro, all served over basmati rice. YUM!
I like my rice with beans and a gumbo with sausage
OMG, I love Lundberg rice (and I can’t tell you how excited I am to hear that they are selling sprouted rice)!! And I love Whole Foods!! I like to sauté a little ginger, garlic and jalapeño and then add some Lundberg Forbidd n Rice and coconut milk. Cover and cook and toss with cilantro. The best!!
Cheers,
Maureen
I love rice bowls — throw in some sauce, some crunchy veggies, a poached egg. Dinner.
One of my favorite ways to eat rice is what I made for dinner tonight: Canal House chicken and rice. (a one pot meal) and Lidia’s traditional chicken and rice. Love them both!
And don’t forget dessert – rice pudding is really good and you can flavor it in so many different ways.
Sprouted Brown Rice with Cilantro or Parsley. Sprinkle some nuts atop when rice done.
I like having rice as a base for a topping: red beans and rice, palak paneer, roasted vegetables, or channa masala
I like adding wild rice to meatballs and sauce rather than use spaghetti.
Pineapple fried rice is always a favorite!
We’re big fans of risotto, paella and biryani — dishes that incorporate the rice into the main as opposed to serving it on the side. Would love to experiment with some of these flavors! Thanks, and cheers.
I love rice so many ways. For breakfast with milk, butter, honey and cinnamon. Warm and yummy!! For dinner – with fresh herbs, mushrooms, onions and spinach or kale. Also love to throw in leftovers and create some awesome dinners.
This looks amazing! My favorite way to have rice for dinner is making a huge rice bowl topped with beans, cheese, avocado, olives, and veggies!
Can’t go wrong with either a chicken or shrimp stir fry with rice. Also adding fresh garden vegetables to the stir fry.
My favorite is making a huge batch of Mexican rice that can be used tons of ways later. My favorite is a rice tostada 🙂
We love rice with our home made Thai curry dishes!
Best way to eat rice – Bowl of sautéed kale with garlic, onion, diced bell peppers with some salt and pepper. Add some cooked black beans, rice, and sautéed dice sweet potato. It’s the quickest, minimalist, nutrient dense, vegan bowl you can make. Love any combo of rice and black beans <3
I love rice in a panini
I love the versatility of rice! Sometimes I’ll just stick to my roots and make Mexican rice with vegetables or turn leftover white rice into arroz con leche!
This is exactly how I would enjoy my rice!!! This looks amazing.
I like to enjoy rice with grilled chicken.
Looks like a pretty popular and wonderful recipe to me! I am also a lover of easy weeknights coconut curry. There’s just something so satisfying to them! xx