Rachael Ray's Shrimp over Coconut Rice

1. 1

   In a sauce pan bring 2.5 cups of water and 2/3 cup of coconut milk and 1.5 tsps of salt to boil over high heat.

2. 2

   Stir in the rice, cover, lower the heat and simmer until the rice is tender and liquid is absorbed - 45 minutes.

3. 3

   Meanwhile in a medium skillet, heat the remaining coconut milk over medium heat.

4. 4

   Whisk in the curry paste.

5. 5

   Stir in the green beans and cook for 3 minutes.

6. 6

   Add the peas and shrimp and cook, stirring, until the shrimp is cooked through, 2 to 3 minutes; Stir in the lime juice and season with salt and pepper.

7. 7

   Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.