Meet our latest addition to the dinner rotation: Thai Coconut Green Curry with Shrimp and Vegetables over Success Boil-in-Bag Jasmine Rice! This delicious meal comes together in under 30 minutes, making it perfect for busy weeknights. Using Success Boil-in-Bag Jasmine Rice ensures a quick and easy preparation without compromising on quality or taste.
One of the best things about this recipe is its versatility. You can substitute the vegetables with whatever you have on hand, making it a great option for reducing food waste and staying within budget. I used snap peas and bell peppers from my garden, adding fresh, vibrant flavors to the dish. #Ad#SuccessRicePartner#SuccessInASnap
Thai Coconut Green Curry with Shrimp and Vegetables over Success Boil-in-Bag Jasmine Rice
Yield:
2
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Ingredients
- 2 servings of Success Boil-in-Bag Jasmine Rice
- 2 tbsp avocado oil
- 1 red bell pepper, thinly sliced
- 1 cup whole snap peas
- 2 tbsp green curry paste
- 1 (16 oz) can coconut milk
- 1 tbsp soy sauce
- 1 lb shrimp, peeled and deveined
- Lime, for serving
- Cilantro and green onion, for garnish
Instructions
- Fill a medium pot with 3 quarts of water. Submerge Boil-in-Bag rice in the water. Bring to a boil, and boil for 8-10 minutes. Using a fork, remove the cooked rice from the water and drain. Pour rice into a serving bowl and fluff with a fork.
- Meanwhile, in a large frying pan, preheat avocado oil over medium heat. Add red bell pepper and snap peas. Cook until softened, about 3-4 minutes.
- Mix in curry paste and cook for 1-2 minutes to allow flavors to blend, stirring occasionally. Stir in coconut milk and soy sauce. Bring to a simmer.
- Add shrimp and cook for 3-4 minutes, until the shrimp are pink and cooked through.
- Serve the curry over a bed of rice, garnished with herbs and a lime wedge. Enjoy!
