I feel like for Recipe Monday this week, I should be posting a recipe for tea since that’s what Meghan Markle and Prince Harry spilled last night on the Oprah interview on CBS. 

 

But instead, I am posting something I saw on my friend Natalie’s Instagram, and I have it on good authority that this is legit. It’s from a real chef. 

 

Chef Jason Neidhart sent this perfect recipe and photo for today’s Recipe Monday. If there’s anything you’re going to spill, please don’t spill the Coconut Green Curry Shrimp. 

 

Jason Neidhardt’s Coconut Green Curry Shrimp

 

Ingredients

1 tbsp vegetable oil

1 tbsp garlic, minced

1.5 tbsp fresh ginger, minced

1.5 tbsp green curry paste (prefer Maesri brand found at Sam’s Oriental)

1 red bell pepper, julienned (thin strips)

1/2 lg white onion, julienned (thin strips)

2 cans coconut milk (13.5 oz cans)

1.5 tbsp fresh lime juice

1 lb shrimp, peeled and deveined (26-30 ct)

2 cups green beans, blanched

1 tbsp Kosher salt

2 tsp black pepper

8 leaves fresh basil, rough chop

2 stalks green onion, cut thin on bias

 

For the rice:

4.5 cups water

3 cups jasmine rice

1 tbsp. salt

 

Directions

 

First thing to do is blanch the green beans for 2-3 minutes in boiling water and then shock in ice water to stop the cooking process. Reserve for later. 

 

For the rice. Bring the water and salt to a boil in a medium sauce pot and then add rice. Give a few stirs to prevent sticking and then reduce to a simmer, cover and let cook for 15 minutes. Keep the cover on for 5 minutes and then fluff with 2 forks. 

 

For the curry:

In a large saucepan over medium heat, add vegetable oil. Once hot, add garlic, ginger and green curry paste and cook for 3 minutes. Add bell pepper and onion and let cook for 2 minutes. Add the coconut milk and lime juice, let cook for 5 minutes. Once broth is hot throughout, add shrimp and cook until they are pink, about 5 minutes. Once the shrimp is cooked, add green beans until warm, about 3 minutes. Season to taste with salt and black pepper and add herbs. 

 

To serve, place rice in a bowl and ladle curry over. Optional garnishes include lime wedge or scallions. 

 

Serves 4

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