There aren’t many things more comforting that a warm bowl of curried, well, anything. Actually, I love pretty much anything that can fit into a bowl and be eaten with chopsticks (a utensil obsession for me). So this is the perfect late fall dish that is quick, painless, but incredibly satisfying.
- 1# green beans, de-stemmed
- 2 tbsp Kosher salt
- 2 tbsp coconut oil, unrefined
- 1 medium yellow onion, medium dice (approx 1/4″ thick)
- 1 can coconut milk
- 1 tbsp coconut aminos
- 1 tsp fish sauce
- 1 tbsp curry powder
- 1/2 tbsp tumeric powder
- 2# wild caught shrimp, thawed and peeled
- 2 tbsp finely chopped cilantro
- S & P to taste
- Fill a small pot large enough to fit all the green beans with water and kosher salt and bring to a boil.
- Meanwhile, fill a medium-sized bowl with ice and fill with water. Set aside.
- Once water is boiling, drop the green beans in, cover, and let cook 1-2 min depending on size. This time of year they are likely thicker, as mine were, so 2 min is pretty good.
- When 2 min is up, shock them in the ice water bath. When they have completely cooled, remove to a plate, bowl, or small sheet tray lined with paper towels to dry. When they are dry, slice them in half and set aside.
- Next, heat coconut oil on medium in a wok or large sauteuse pan. Saute the onions until translucent, about 5 min, seasoning with S&P as they cook.
- Add the curry and tumeric powder and saute until they begin to roast. When you smell the spices they are done.
- Add the coconut milk, aminos, and fish sauce and simmer on medium until the onions are cooked through, approximately 10 min.
- Add the shrimp and green beans and cook until the shrimp are completely cooked through. Be careful not to overcook the shrimp as they become very tough- it should only take 3-4 min.
- Add the cilantro, adjust the seasoning to your tastes, and serve!