Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: Connie Bernard
Ingredients
shrimp, peeled with tails on, or pork, cubed
green beans
fresh mushrooms
coconut milk
Panang curry paste (in a can)
fresh basil leaves
cilantro leaves
cooked rice
Directions
Cook all veggies crisply. Cook meat. Add to veggies. Add curry paste and coconut milk. Cook in basil leaves. This is more gravy-like than soupy. Garnish with cilantro. Serve in bowls over rice.
Notes
Any green “bean” type veggies works such as pea pods or sugar snap peas instead of the green beans.
You can make this hotter by adding some fresh jalapenos when cooking the veggies.
Substitutions
This can be served over rice noodles (available at the Asian market).
Use pork to make shellfish-free.
Verify ingredients of curry paste to be sure it is safe for your needs.
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy [1], consult your physician to find out if you need to avoid coconut.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions [2] and soy substitutions [3].