You are just 3 ingredients and 20 minutes away from a super quick, easy and delicious dinner. All you need is a can of coconut milk, green curry paste and shrimp. I alway have all 3 on hand for those nights I need to whip up dinner in a hurry. This is a no frills curry that is packed with flavor and lends itself for using up leftover veggies and protein.
- 1 tablespoon vegetable oil or wok oil (I highly recommend using wok oil, usually found in the Asian aisle in your local grocery store)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can of full fat coconut milk
- 1 -2 tablespoons green curry paste
- 1 pound jumbo shrimp, peeled and deveined (I always keep a bag of Costco shrimp in my freezer for this recipe)
- 1 can garbanzo beans, drained and rinsed
- 1 bunch kale, leaves only, chopped
- salt and pepper
- Chopped cilantro, to garnish
- Fresh lime juice
Heat oil over medium heat in a wok or Dutch oven. If you don’t have a wok, I highly recommend investing in one. It disperses the heat evenly and cooks faster than a traditional pan. I bought mine about 10 years ago at Cost Plus and it was reasonably priced and is still going strong.
Add the onion and sauté for about 5 minutes, until the onion softens but isn’t brown. Stir constantly so it doesn’t burn. Add the garlic, stir to incorporate and continue to cook for about 1 minute. Add the coconut milk and green curry paste. Bring to a boil and simmer gently for about 10 minutes.
Season the shrimp with salt and pepper. Add to the curry and cook for about 2-3 minutes, until the shrimp are cooked through and turn bright pink. Add the beans and kale for the last minute. Taste for seasoning. If you want a bit more heat, add more curry paste (1 teaspoon at a time). Stir in about a tablespoon of fresh lime juice.
Serve over sticky rice or steamed rice, and garnish with cilantro.