You are looking for inspiration recipes shrimp over coconut rice that are delicious? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious shrimp over coconut rice should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of shrimp over coconut rice, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare shrimp over coconut rice delicious wherever you are, because as long as you know the trick, this dish is can become dish special

Ingredients and seasonings used in prepare

1. Prepare 13 oz can coconut milk
2. Prepare 1 1/2 cup long grain white rice, rinsed
3. Take 6 oz green beans, cut into 2 inch pieces
4. Take 1 tbsp green curry paste
5. Prepare 10 oz frozen peas, thawed
6. Use 3/4 lb frozen shrimp, peeled, deveined, and coarsely chopped
7. Prepare 1/2 of a lime for its juice
8. Prepare 1 salt and pepper

Preparation In a large, heavy pot, heat coconut oil over medium. Cook, stirring, until the onion is soft and translucent,. Shrimp needs just a short marinating time to absorb the flavors of the aromatic sauce, making this tasty entrée quick enough for a busy weeknight. Steaming cooks the shrimp gently, so there's less chance of overcooking.

How to cook Shrimp over Coconut Rice:

1. In saucepan, bring 2 1/3 cups water, 2/3 cup coconut milk, and 1 1/2 teaspoons salt to a boil over high heat. Stir in the rice, cover, lower the heat and summer until the rice is tender and most of the liquid is absorbed, 15 to 20 minutes.
2. 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 if needed. Serve over the coconut rice
3. Done and ready to serve!

By Ying Chang Compestine DIRECTIONS In a large skillet over medium heat, heat oil. Add shrimp and seasoning with salt and pepper. Cook until the shrimp turn pink. Add the coconut milk to the pan along with the lime juice. Add the sriracha and stir again.

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