Directions:
- In a sauce pan bring 2.5 cups of water and 2/3 cup of coconut milk and 1.5 tsps of salt to boil over high heat. Stir in the rice, cover, lower the heat and simmer until the rice is tender and liquid is absorbed - 45 minutes.
- Meanwhile in a medium skillet, heat the remaining coconut milk over medium heat. Whisk in the curry paste. Stir in the green beans and cook for 3 minutes. Add the peas and shrimp and cook, stirring, until the shrimp is cooked through, 2 to 3 minutes; Stir in the lime juice and season with salt and pepper.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 788.59 Kcal (3302 kJ) | ||
| Calories from fat | 389.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.26g | 67% | |
|---|---|---|---|
| Cholesterol | 49.32mg | 16% | |
| Sodium | 1096.51mg | 46% | |
| Potassium | 690.77mg | 15% | |
| Total Carbs | 88.26g | 29% | |
| Sugars | 8.28g | 33% | |
| Dietary Fiber | 10.8g | 43% | |
| Protein | 17.26g | 35% | |
| Vitamin C | 21.9mg | 37% | |
| Iron | 6.2mg | 34% | |
| Calcium | 77.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 220.85 Kcal (925 kJ) | ||
| Calories from fat | 109.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.12g | 67% | |
|---|---|---|---|
| Cholesterol | 13.81mg | 16% | |
| Sodium | 307.09mg | 46% | |
| Potassium | 193.46mg | 15% | |
| Total Carbs | 24.72g | 29% | |
| Sugars | 2.32g | 33% | |
| Dietary Fiber | 3.03g | 43% | |
| Protein | 4.83g | 35% | |
| Vitamin C | 6.1mg | 37% | |
| Iron | 1.7mg | 34% | |
| Calcium | 21.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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