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thai-style coconut milk and shrimp curry // brooklyn supper
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Thai-Style Coconut Milk and Shrimp Curry
A fragrant, flavorful Thai-style coconut milk and shrimp curry with fresh herbs, sweet peppers, and green beans.
Recipe Type: Dinner
Makes: 6 servings
Author: Brooklyn Supper
Ingredients
  • 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
Instructions
  1. 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.)
  2. Meanwhile, either with a mortar and pestle or a few pulses with a coffee grinder, grind the cumin and coriander.
  3. 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.
  4. 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.
  5. 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.