Thai shrimp curry

By á-1785

EACH SERVING About 565 calories, 26 g protein, 82 g carbohydrate, 14 g total fat (6 g saturated), 5 g fiber, 140 mg cholesterol, 245 mg sodium.

Ingredients

• 1 1/2 c. jasmine rice, rinsed well
• 1 pkg. (20 oz.) peeled and
• trimmed butternut squash
• 4 oz. green beans, trimmed and cut in half
• 1 Tbsp. vegetable oil
• 1 sm. onion (4 to 6 oz.), chopped
• 1 Tbsp. plus 1 tsp. red curry paste
• 1 Ib. Ig. shrimp, shelled and deveined
• 1 can (14 oz.) light coconut milk

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. Prepare rice as label directs.
2. Meanwhile, in microwave-safe large
bowl, place squash and V4 cup water; cover with vented plastic wrap. Micro-wave on High 6 minutes. Add beans; cover and cook 4 minutes longer.
3. While beans are cooking, in 12-inch skillet, heat oil on medium-high. Add onion; cook 3 to 4 minutes or until browned. Add curry paste; cook 30
seconds, stirring. Add shrimp; cook 2 minutes, turning once.
4. Stir in coconut milk, then squash and beans; cook 3 to 5 minutes or until shrimp turn opaque. Serve over rice.