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
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.)
Meanwhile, either with a mortar and pestle or a few pulses with a coffee grinder, grind the cumin and coriander.
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.
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.
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!