Sigh…yes I know it’s been awhile since I’ve posted a new recipe. I blame it on the weather, it’s just been too beautiful to sit for hours in front of the computer editing photo’s and typing out recipes.
I’ve also been preparing for two major events coming up in our lives, a 16th birthday, with 40+ kids in attendance and a college graduation for my husband. I confess I have been quite consumed with the preparation for these two events. They are major milestones in our family and deserving of my undivided attention. That being said, I have still continued to prepare $10 and under meals (with the occasional dinner out I must confess) and will post these as I have time. So forgive me for my sporadic updates over the next few weeks.
The other day I made another great $10 Everyday with Rachael Ray recipe. I promised more uses of that curry paste I encouraged you to buy several months ago, and this recipe made good use of that. I learned something disturbing though, when I made this most recent curry dish…my hubby doesn’t particularly like curry. GASP! But, claims to like Indian food…not sure how that works out but anyway, I digress. So, he would tell you this was probably not one of his most favorite dishes I have made but I LOVED it! I figured the less he eats of it means more leftovers for me. It was quick and easy, which I need these days, and looked very “springy”.
I modified the recipe slightly…a little secret…I HATE green beans, so I left those out, but you can include them as called for in the original recipe. I also used the mild red curry paste instead of green, since we are being frugal here and that is what I had on hand…modify, modify, modify…don’t be scared to modify.
Ingredients
One 13.5-ounce can coconut milk (2.35)
Salt and pepper (PI)
1 1/2 cups long-grain white rice, rinsed (.50)
1 tablespoon green curry paste (used mild red curry paste, had on hand) (.20)
6 ounces green beans, cut into 2-inch pieces (I omitted green beans and used entire bag of peas) (NA)
10 ounces frozen peas, thawed (.99)
3/4 pound frozen shrimp—peeled, deveined and coarsely chopped (used frozen cooked shrimp) (5.00)
Juice of 1/2 lime (used bottled lime juice had on hand) (.05)
Directions:
In a saucepan, bring 2 1/3 cups water, 2/3 cup coconut milk and 1 1/2 teaspoons salt to a boil over high heat. Stir in the rice, cover, lower the heat and simmer until the rice is tender and most of the liquid is absorbed, 15 to 20 minutes.
Meanwhile, in a medium skillet, heat the remaining coconut milk over medium heat. Whisk in the curry paste. Stir in the green beans and cook for 3 minutes. 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. Serve over the coconut rice.
