Time: 35 minutes
Ingredients not provided: Vegetable or olive oil, and salt
Equipment required: Small pot, large pot or dutch oven, knife, and cutting board
Ingredients:
Directions:
Step 1: Cooking the rice
Place the rice, 1 and 1/4 cups of water and a pinch of salt into a medium sized pot and place over high heat.
Step 2: Cooking the rice, continued...
Once boiling, stir the rice and reduce the heat to low. Cover the pot and allow to simmer. Set a timer for 15 minutes. After 15 minutes, remove the pot from the heat and keep covered until ready to plate. Continue on to the next steps, while the rice is cooking.
Step 4: Prep your veggies:
-Cut the carrot and sweet potato into small bite-sized pieces
-Trim the stems off of the green beans, discard the stems, and then cut the green beans in half (or bite-sized pieces)
- Note: The ginger, garlic, fresno chili and shallot are pre-cut for you.
Step 5: Cooking the curry
-Heat a large pot or dutch oven over medium heat. Coat the bottom of the pan with vegetable or olive oil and sauté the shallot and fresno chili for 3 minutes.
-After 3 minutes, add all of the garlic and ginger and sauté for another minute
-After 1 minute, add all of the other vegetables EXCEPT the green beans. . This includes the onion, bell pepper, carrot, cauliflower and sweet potato and cook for another minute.
-Add the yellow curry sauce and coconut milk and mix together until full incorporated.
-Reduce the heat to low, cover and simmer for 12 minutes.
-After 12 minutes, add the shrimp and greens beans, stir and cook for an additional 5 minutes.
Step 6: Serve
Serve the curry over the rice with a squeeze of lime and chopped cilantro sprinkled on top.