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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet heat oil over a high heat. Add onions and stir-fry until they begin to brown. | 2. Add beans, garlic and anise. Stir-fry 2-3 minutes, or until the garlic is softened and fragrant. | 3. Add shrimp, curry, and fish sauce. Sauté until all ingredients are well coated with curry and shrimp has just barely turned pink. | 4. Add rice. Stir-fry until ingredients are heated through and well combined. | 5. Add tomatoes and coconut milk. Mix well. | 6. Season to taste with additional fish sauce or salt and serve immediately. | 7. Chef's Tip: Leftover coconut milk can be frozen in an air-tight plastic container for up to 6 months. Thaw in the refrigerator. | 8. Note: Any curry can be substituted for the green curry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
onion	1	cup	chopped	64.0	14.944	1.76	0.16
green bean	1	cup	chopped	31.0	6.97	1.83	0.22
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
anise seed	1/2	teaspoon	crushed	3.5385	0.5252	0.1848	0.16699999999999998
large shrimp	1	lb	peeled deveined	403.4676	0.0	89.7602	2.2667
green curry paste	1	tablespoon		403.4676	0.0	89.7602	2.2667
fish sauce	2	teaspoons		4.2	0.4368	0.6072	0.0012
jasmine rice	3	cups	old	403.4676	0.0	89.7602	2.2667
plum tomato	1	cup	diced seeded	403.4676	0.0	89.7602	2.2667
coconut milk	1/2 - 3/4	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.