Vegetables with Dried Shrimp and Coconut Milk Recipe

Name: Vegetables with Dried Shrimp and Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons dried shrimp, optional; 1 pound green beans, trimmed; 1/2 pound carrots, cut into 1/2-inch slices; 1/2 pound eggplant, cut into 1-inch chunks; 1 small fresh chile, stemmed, seeded, and minced, or 1 small dried chile, or to taste; 2 garlic cloves, roughly chopped; 5 nickel-sized slices peeled fresh ginger; 1/3 to 1/2 pound ground pork or turkey, optional; 1 large tomato, roughly chopped, or about 1 cup canned tomatoes, drained and chopped; 1 1/2 cups coconut milk, homemade (page 584) or canned; 1/2 cup unsweetened shredded coconut; Salt to taste; 1 cup roughly chopped fresh basil leaves, preferably Thai

Servings: persons

2 tablespoons corn, grapeseed, or other neutral oil
2 tablespoons dried shrimp, optional
1 pound green beans, trimmed
1/2 pound carrots, cut into 1/2-inch slices
1/2 pound eggplant, cut into 1-inch chunks
1 small fresh chile, stemmed, seeded, and minced, or 1 small dried chile, or to taste
2 garlic cloves, roughly chopped
5 nickel-sized slices peeled fresh ginger
1/3 to 1/2 pound ground pork or turkey, optional
1 large tomato, roughly chopped, or about 1 cup canned tomatoes, drained and chopped
1 1/2 cups coconut milk, homemade (page 584) or canned
1/2 cup unsweetened shredded coconut
Salt to taste
1 cup roughly chopped fresh basil leaves, preferably Thai

1
Heat the oil in a large skillet over high heat.
2
If youre using them, soak the dried shrimp in hot water to cover.
3
When the oil is hot, toss in the green beans and carrots.
4
Cook, shaking the pan occasionally, for a minute, then add the eggplant, chile, garlic, and ginger.
5
Again, cook and shake until the ingredients begin to brown.
6
Crumble the meat if youre using it and add it, then cook, stirring occasionally, until the meat begins to lose its color.
7
Stir in the soaked shrimp and their liquid and lower the heat to medium.
8
Add the tomato and about half the coconut milk.
9
Cook, stirring occasionally, until the coconut milk is just about evaporated, then add a little more.
10
Meanwhile, toast the coconut in a dry skillet over medium heat, tossing from time to time until lightly browned, about 5 minutes.
11
Whenever the mixture threatens to dry out, add a little more coconut milk, cook until the carrot is tender, the coconut milk is used up, and the mixture is moist but not soupy.
12
Stir in the toasted coconut, taste and add salt if necessary (it will be if you did not use the dried shrimp), then stir in the basil and serve.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons corn, grapeseed, or other neutral oil, 2 tablespoons dried shrimp, optional, 1 pound green beans, trimmed, 1/2 pound carrots, cut into 1/2-inch slices, and more.

Yes, Vegetables with Dried Shrimp and Coconut Milk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetables with Dried Shrimp and Coconut Milk

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