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Green Curry Rice With Shrimp


1/2 lb. shrimp, (size 26-30) peeled and deveined,
1 cup green beans cut to four,
1 red bell pepper, diced,
2 cloves garlic, crushed,
1 small onion, chopped,
1/2 cup coconut milk,
1 Tbsp. green curry paste,
2 Tbsp. fish sauce,
2 Tbsp. vegetable oil,
3 cups cooked rice,
3-4 leaves basil, chopped,
1 pinch chili flakes (optional),
1 tsp. brown sugar.


Heat the oil in a wok pan and saute the garlic and onion for 2 minutes. Add the green beans and red pepper and stir-fry for 3 minutes more. Add shrimp and stir-fry until the shrimp just turns pink. Add the rice and the spices and stir-fry until all ingredients are well combined. Pour in the coconut milk and stir well. Taste the rice for salt and serve.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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