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1
Make sure your shrimp is cleaned, peeled, deveined and ready to go.
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2
Take off the stems of your string beans, and slice the string beans in half.
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3
Keep aside.
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4
Slice red bell pepper, remove the stem and seeds and slice each half into julienne pieces.
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5
Peel, then slice onions into thin julienne pieces.
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6
Mince garlic.
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7
Prepare the cilantro by slicing off the stems and roughly chopping cilantro into smaller pieces.
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8
In a hot pan with a lid, add a little bit of oil and the garlic and saute for 1 minute.
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9
Add shrimp and saute for about 1 minute per side, until its pink on the outside (we will finish cooking shrimp in the curry).
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10
Transfer shrimp onto a plate and set aside.
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11
In the same pan, add a little more oil, and saute the string beans for a minute or two.
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12
Place lid on and let the string beans steam cook for about 1 minute.
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13
Add red bell pepper and onion.
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14
Then add coconut milk.
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15
Add red curry paste, and make sure it dissolves into the coconut milk.
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16
Place lid on the pan.
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17
Once curry starts to boil, reduce heat to medium low, and let it simmer for 20 minutes.
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18
After 20 minutes, add shrimp back into the curry, place lid on again.
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19
Let shrimp finish cooking in curry for about 8 minutes.
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20
After shrimp cooks, then squeeze lime juice into the pan and add fresh cilantro.
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21
Stir to combine.
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22
Serve with brown or white jasmine rice.
