We prepare extra rice the day before just to make this tasty entrée. The anise mimics the flavor of Thai holy basil, and tastefully complements the spicy heat of green curry.
Time
Total time: 25 minutes
INGREDIENTS
2 tablespoons oil 1 cup chopped onion 1 cup (cut 1") chopped green beans 1 tablespoon minced garlic 1/2 teaspoon anise seeds, crushed 1 lb large shrimp, peeled and deveined 1 tablespoon Green Curry Paste* 2 teaspoons Fish Sauce 3 cups day old Jasmine Rice 1 cup diced plum tomatoes, seeded 1/2-3/4 cup Coconut Milk
DIRECTIONS
- In a large skillet heat oil over a high heat. Add onions and stir-fry until they begin to brown.
- Add beans, garlic and anise. Stir-fry 2-3 minutes, or until the garlic is softened and fragrant. Add shrimp, Curry, and Fish Sauce. Sauté until all ingredients are well coated with Curry and shrimp has just barely turned pink.
- Add rice. Stir-fry until ingredients are heated through and well combined. Add tomatoes and Coconut Milk. Mix well. Season to taste with additional Fish Sauce or salt, and serve immediately.
Chef's Tip: Leftover Coconut Milk can be frozen in an air-tight plastic container for up to 6 months. Thaw in the refrigerator.
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