Green Curried Rice with Shrimp

Total time: 25 minutes
4 servings
Total time: 25 minutes
4 servings
We prepare extra rice the day before just to make this tasty entrée. A Taste of Thai Green Curry Paste adds a zippy heat.


  • 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
  • *Any A Taste of Thai Curry can be substituted for the Green Curry.


  1. In a large skillet heat oil over a high heat. Add onions and stir-fry until they begin to brown.
  2. 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.
  3. 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.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
This is our hottest curry paste. Green Curry’s spice and aroma work best with chicken and beef curries, adding just the right amount of heat.
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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