Lunch / Dinner
Yellow Curry with seared shrimp & beans
Yellow curry doesn’t have a chile pepper base. It works in this application by not overwhelming the seared shrimp with spice heat. Seared green beans and brown rice noodles join the party for a dish that's nutritious and totally delicious.
Ingredients
COOK:
HEAT:
DEGLAZE:
STIR IN:
SEAR:
YELLOW CURRY
Yellow curry relies on turmeric and Indian curry powder for its color. It’s often considered the mildest paste and a great way to ease into Thai curries.
Instructions
Cook noodles according to package directions; drain.
Heat 2 Tbsp. vegetable oil in a skillet over medium-high until shimmering; add beans and sear until blistering and beginning to brown, 2–4 minutes, stirring often. Add garlic, ginger, and scallion whites, stir-fry 1 minute.
Deglaze skillet with soy sauce, vinegar, and sesame oil, scraping up brown bits.
Stir in coconut milk and bring to a boil; whisk in curry paste, brown sugar, fish sauce, and lime juice. Add cooked noodles; remove curry from heat.
Sear shrimp in remaining 2 Tbsp. vegetable oil in a skillet over high heat until starting to crisp and brown, flipping halfway, about 3 minutes total.
Top servings with shrimp. Serve curry with lime wedges, basil, cilantro, and scallion greens.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 838
% Daily Value*
Total Fat 53g 81%
Saturated Fat 21g 105%
Cholesterol 143mg 47%
Sodium 3709mg 154%
Carbs 69g 23%
Protein 25g
*Percent Daily Values are based on a 2,000 calorie diet.