Don’t you love it when the stars align? That’s what appeared to happen when I combined items I had picked up at my local farmer’s market (green beans, fresh Georgia shrimp, garlic, onion) with pantry staples ( peanuts, coconut milk, red curry paste) to create this dish. To make things even more perfect, I had just been gifted a pre-seasoned cast iron wok from Kasian House which may become my new
favorite kitchen tool. - Talk of the Table columnist, Debbie Dickson.
• 1 pound large shrimp shelled and deveined
• 2 tbsp canola oil
• 1 pound green beans ends trimmed
• 1 small onion thinly sliced
• 3 garlic cloves minced
• 1 pinch of salt
• 1 pinch black pepper
• 1 can (13.5 oz) unsweetened coconut milk shaken
• 2 tsp red curry paste
• ¼ cup Thai basil
• ¼ cup chopped peanuts
• Place the shrimp in a bowl and add salt and pepper.
• Toss the shrimp making sure they get well coated in the spices. Set aside.
• Add the canola oil to a wok or large nonstick pan over a high heat.
• Add the green beans, onion slices, and minced garlic and cook quickly using tongs or a spatula to move them around until you see the skin start to turn brown or blistered about 3-4 minutes.
• Add the shrimp and continue to cook until the shrimp are pink and no longer opaque.
• Make sure to shake the can of coconut milk before you open it as it usually separates.
• Add the coconut milk and curry paste and continue cooking over a high heat until the milk starts to bubble around the edges.
• Serve the green beans at once, garnishing with the chopped peanuts and Thai basil.
We think this recipe is a winner. Thanks, Debbie!